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Baby Blue Salad from Southern Living. The pecans are addictive! this is one of their

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Joined: Dec 9, 2005


Posted to Thread #13411 at 2:26 pm on Jan 13, 2009

top rated recipes and I can see why.

I used a combo of radicchio, spinach, very small and tender curly endive, romaine and leaf lettuces. It was the last of some great roquefort purchased at Costco.

Baby Blue Salad

Prep: 10 min. For ease, make the Sweet-and-Spicy Pecans and Balsamic Vinaigrette ahead of time.

1 (5-ounce) bag mixed spring salad greens
2 ounces crumbled blue cheese
1 orange, peeled and sectioned
1/2 pint fresh strawberries, quartered
1/2 cup Sweet-and-Spicy Pecans (recipe follows)
Balsamic Vinaigrette (recipe follows)

Toss together first 5 ingredients in a large bowl. Drizzle with 1/2 cup Balsamic Vinaigrette, gently tossing to coat. Serve with remaining vinaigrette.
Yield: Makes 2 servings

Sweet-and-Spicy Pecans

1/4 cup sugar
1 cup warm water
1 cup pecan halves
2 tablespoons sugar
1 tablespoon chili powder
1/8 teaspoon ground red pepper
Stir together sugar and warm water until sugar dissolves. Add pecans; soak for 10 minutes. Drain, discarding liquid.

Combine 2 Tablespoons sugar. chili powder, and red pepper. Add pecans; toss to coat. Place pecans in a single layer on a lightly greased baking sheet.

Bake at 350 degrees for 10 minutes, stirring once.

Balsamic Vinaigrette

1/2 cup balsamic vinegar
3 tablespoons Dijon mustard
3 tablespoons honey
2 garlic cloves, minced
2 small shallots, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup olive oil

Whisk together first 7 ingredients until thoroughly blended. Gradually whisk in olive oil, blending well.


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