Baby Blue Salad

This recipe is from Southern Living and is amazing. The pecans are the best part and make this salad seem "restaurant-quality."

• 1 bag mixed spring salad greens
• 4 oz blue cheese, crumbled
• 2 oranges, peeled and cut into thin slices
• 1 pint strawberries, quartered
• 1 cup Sweet and Spicy Pecans, recipe below
• Balsalmic Vinaigrette, recipe below

1. Toss together first 5 ingredients in a large bowl. Drizzle with 1/2 cup Balsamic Vinaigrette, gently tossing to coat. Serve with remaining vinaigrette.

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 ground red pepper

1. Stir together 1/4 cup sugar and warm water until sugar dissolves. Add pecans and soak 10 minutes. Drain, discarding syrup. Combine 2 tbsp sugar, chili powder and red pepper. Add pecans, tossing to coat.

2. Place pecans on a lightly greased baking sheet. Bake at 350 degrees for 10 minutes or until golden brown, stirring once.

Balsamic Vinaigrette

• 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

Whisk together first 7 ingredients until blended, or puree in a food processor. Gradually whisk in the olive oil.

From Southern Living Magazine.