Blue Bayou Salad
Written by
Wednesday, 22 June 2011 15:59
PDF Print E-mail
User Rating: / 0
PoorBest 

2 bags mixed salad greens, washed, dried, and torn into bite size pieces 1 4-ounce package crumbled blue cheese 2 oranges, peeled and cut into slices 1 pint fresh strawberries, washed, quartered and drained Sweet and spicy pecans...

 

  • 2 bags mixed salad greens, washed, dried, and torn into bite size pieces
  • 1 4-ounce package crumbled blue cheese
  • 2 oranges, peeled and cut into slices
  • 1 pint fresh strawberries, washed, quartered and drained
  • Sweet and spicy pecans (see recipe below)
  • Balsamic vinaigrette (see recipe below)

Balsamic Vinaigrette:

  • ½ cup balsamic vinegar
  • 3TBS Dijon mustard
  • 3 TBS honey
  • 2 large cloves garlic, minced
  • 2 small shallots, minced
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 1 cup olive oil

Sweet & Spicy Pecans:

  • ¼ cup sugar
  • 1 cup warm water
  • 1 cup pecan halves
  • 2 TBS sugar
  • 1 TBS chili powder
  • 1/8 tsp ground red pepper

Balsamic Vinaigrette:

  1. Whisk together first 7 ingredients, then gradually whisk in olive oil

Sweet & Spicy Pecans:

  1. Stir together sugar and warm water until sugar dissolves
  2. Add pecans and soak 10 minutes; drain and discard syrup
  3. Combine sugar, chili powder, and red pepper; add pecans, tossing to coat
  4. Place pecans on lightly greased baking sheet
  5. Bake at 350? for 10 minutes or until golden brown, stirring once

Assembly:

  1. Into a large bowl toss together first five ingredients
  2. Drizzle with desired amount of Balsamic Vinaigrette, gently tossing to coat
  3. Add prepared pecans

Serves 6

 

Last Updated on Wednesday, 06 July 2011 02:26