Baby Blue Salad-Balsamic Vinaigrette Dressing-Sweet & Spicy Pecans

Recipe courtesy of Sue Schwalbach

Serves 6 to 8

Salad Ingredients

¾ lb. salad greens, mixed red and green lettuces preferred, washed and chilled the day before
4 oz. crumbed blue cheese
2 oranges, peeled and cut into thin slices or sectioned
1 pint strawberries, quartered
Sweet and spicy pecans if desired

Balsamic Vinaigrette Dressing
1/2 cup balsamic vinegar
3 Tbsp Dijon mustard
3 Tbsp honey
2 garlic cloves, chopped
2 small shallots, minced
¼ tsp salt
¼ tsp pepper
1 cup olive oil
Whisk first 7 ingredients together. Gradually whisk in olive oil. 

Makes 1½ C.

Sweet and Spicy Pecans
1/4 cup sugar
1 cup warm water
1 cup pecans
2 Tbsp sugar
1 Tbsp chili powder
1/8 tsp cayenne pepper

  1. Stir together sugar and water until sugar dissolves. Add pecan halves and soak 10 minutes. Drain and discard the sugar mixture. 
  2. Combine sugar, chili powder and cayenne. Add pecans, tossing to coat.
  3. Place on lightly greased pan and bake at 350° for 10 minutes or until pecans are golden brown, stirring once. 
  4. Yield: one cup.


Arrange lightly dressed greens with orange slices, strawberries, pecans and sprinkle with blue cheese. Top with Vinaigrette dressing.