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Wednesday, 22 June 2011 15:59 |
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:
- Whisk together first 7 ingredients, then gradually whisk in olive oil
Sweet & Spicy Pecans:
- Stir together sugar and warm water until sugar dissolves
- Add pecans and soak 10 minutes; drain and discard syrup
- Combine sugar, chili powder, and red pepper; add pecans, tossing to coat
- Place pecans on lightly greased baking sheet
- Bake at 350? for 10 minutes or until golden brown, stirring once
Assembly:
- Into a large bowl toss together first five ingredients
- Drizzle with desired amount of Balsamic Vinaigrette, gently tossing to coat
- Add prepared pecans
Serves 6
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Last Updated on Wednesday, 06 July 2011 02:26 |