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Baby Blue Salad Recipe

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This recipe for Baby Blue Salad, by , is from The Hillsborough Food Pantry Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
gail johnson
Added: Monday, January 5, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3/4 lb. mixed salad greens
4 oz. blue cheese, crumbled
2 oranges, peeled and cut into thin slices
1 pint strawberries, quartered

Sweet-and-Spicy Pecans
3/4 c. sugar
1 c. warm water
1 c. pecan halves
2 T sugar
1 T chili powder
1/8 tsp. 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 tsp. salt
1/4 tsp. pepper
1 c. olive oil

Directions:
Directions:
Balsamic Vinaigrette
Whisk together first 7 ingredients until blended. Gradually whisk in olive oil.

Sweet-and-Spicy Pecans
Stir together 1/4c. sugar and 1c. warm water until sugar dissolves. Add pecan halves and soak 10 minutes. Drain discarding sugar mixture.
Combine 2T sugar, chili powder, and red pepper. Add pecans tossing to coat. Place on lightly greased baking sheet. Bake 350 degree for 10 min. stirring once.

Toss greens with Balsamic Vinaigrette and crumbled blue cheese. Arrange orange slices over greens, sprinkle with strawberries and top with Sweet-and-Spicy pecans.

Personal Notes:
Personal Notes:
A favorite salad from Southern Living

 

 

 

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