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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Baby Blue Salad Recipe

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This recipe for Baby Blue Salad is from Jo's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 pound mixed greens

4 oz. crumbled blue cheese
2 oranges, peeled and cut into thin slices
1 pint strawberries
Sweet and Spicy pecans

Balsamic Vinaigrette Dressing
1/2 cup Balsamic Vinegar
3 Tbsp. Dijon Mustard
3 Tbsp. Honey
2 large garlic cloves, minced
2 small shallots, minced
1/4 tsp. salt
1/4 tsp. pepper
1 cup olive oil

Sweet and Spicy Pecans
1/4 cup sugar
1 cup warm water
1 cup pecan halves
2 Tbsp. sugar
1 Tbsp. Chili Powder
1/8 tsp. red pepper
Directions:
Directions:
Dressing
Whisk together first 7 ingredients for the Dressing. Gradually whisk in olive oil.

Pecans
Stir together 1/4 cup sugar and 1 cup warm water until sugar dissolves. Add pecans, and soak for 10 minutes. Drain and discard syrup.
Combine 2 Tbsp. 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 or until golden brown, stirring once.

Assembly
Toss greens with dressing and crumbled blue cheese. Place on 6 individual plates. Arrange orange slices, strawberries, and Sweet and Spicy Pecans evenly on top.

 

 

 

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