Baby Blue Salad with Balsamic Vinaigrette and Sweet and Spicy Pecans
 
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Type: Salad
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Ingredients
  • ¼ cup sugar + 2 tablespoons
  • 1 cup warm water
  • ½ cup coarsely chopped pecans
  • 2 tablespoons sugar
  • 1 tablespoon chili powder
  • ⅛ teaspoon ground red pepper
  • ½ cup balsamic vinegar
  • 3 tablespoons Dijon mustard
  • 3 tablespoons honey
  • 2 garlic cloves, minced
  • 2 small shallots, minced
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ⅔ cup olive oil
  • 12 cups mixed salad greens
  • 4 ounces light blue cheese, crumbles
  • 1 pint fresh strawberries, quartered
Instructions
  1. For sweet and spicy pecans, stir together ¼ cup sugar and warm water until sugar dissolves. Add pecans; soak 10 minutes. Drain, discarding syrup.
  2. Combine 2 tablespoons sugar, chili powder, and ground red pepper. Add pecans, tossing to coat. Place pecans on a lightly greased baking sheet. Bake 350 degrees for 10 minutes, stirring once.
  3. For balsamic vinaigrette, whisk together balsamic vinegar, Dijon, honey, garlic, shallots, and ¼ teaspoon each of salt and pepper until blended.
  4. Gradually whisk in olive oil. Use ⅔ cup for salad; reserve remainder in refrigerator for another use.
  5. To compile the salad, toss greens with balsamic vinaigrette and blue cheese. Place on 6 plates.
  6. Arrange orange slices over greens. Sprinkle with berries; top with sweet and spicy pecans.
Notes
Makes 6 servings Nutrition Information 280 calories, 21 grams fat, 5 mg cholesterol, 400 mg sodium, 22 grams carbohydrate, 5 grams fiber, 6 grams protein
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