Baby Bleu Salad
Source of Recipe
Southern Living – 40 Years of Our Best Recipes
Recipe Introduction
This was a delicious salad. The pecans add a spicy crunch and the vinaigrette is wonderful: sweet and tart – a perfect balance. The only change I made to the recipe was to use a head of Boston lettuce instead of the bag of salad greens. The vinaigrette recipe makes enough for leftovers!
List of Ingredients
SALAD:
1 (5 oz.) bag mixed spring salad greens
2 oz. crumbled bleu cheese
1 orange, peeled and sectioned
1/2 pt. fresh strawberries, quartered
1/2 c. Sweet-and-Spicy Pecans
Balsamic Vinaigrette
SWEET-AND-SPICY PECANS:
1/4 c. sugar
1 c. warm water
1 c. pecan halves
2 T. sugar
1 T. chili powder
1/8 t. ground red pepper
BALSAMIC VINAIGRETTE:
1/2 c. balsamic vinegar
3 T. Dijon mustard
3 T. honey
2 garlic cloves, minced
2 small shallots, minced
1/4 t. salt
1/4 t. pepper
1 c. olive oil
Recipe
SALAD:
Toss together the first 5 ingredients in a large bowl. Drizzle salad with desired amount of Balsamic Vinaigrette, gently tossing to coat.
SWEET-AND-SPICY PECANS:
Stir together 1/4 c. sugar and warm water until sugar dissolves. Add pecans; soak for 10 minutes. Drain, discarding syrup.
Combine 2 T. sugar, chili powder, and red pepper. Add pecans, tossing to coat. Place pecans on a lightly greased baking sheet. Bake at 350 degrees for 10 minutes, stirring once.
BALSAMIC VINAIGRETTE:
Whisk together first 7 ingredients until blended. Gradually whisk in olive oil.
Serves 2.
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