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shipperxBecause I had a craving for it, I made it for dinner and thought that I might as well share.
BABY BLEU SALAD
(Splenda can easily replace sugar and honey if you want to cut out the superfluous carbs)
mezclun or spring greens mix
Blue Cheese, crumbled
Balsamic & Garlic Vinaigrette (recipe below)
Oranges, peeled to the flesh and sliced
Strawberries, quartered
Sweet and Spicy pecans (recipe below)
Procedure:
Toss baby lettuce mix with balsamic vinaigrette and blue cheese, using enough dressing to coat lettuce but not drown them. Place in center of plate. Scatter oranges and strawberries over the salad. Top with sweet and spicy pecans.
Balsamic Vinaigrette (for 12 salads)
1 cup Balsamic Vinegar
1/3 cup Dijon Mustard
1/3 cup Honey
2 TB Garlic, chopped, browned or roasted
2 tsp Fresh Shallots, chopped (optional)
2 cups Olive Oil
Salt and Pepper
Whisk vinegar, honey, dijon mustard, garlic and shallots until thick. Slowly add olive oil as dressing emulsifies. Add salt and pepper to taste. (Can replace honey with Splenda to reduce carbs)
Sweet and Spicy Pecans (makes six ounces)
2 cups Water
1/2 cup White sugar, mixed with water to make a syrup (Can replace this with Splenda)
6 oz. Pecans, whole
4 Tbsp. White Sugar
2 Tbsp. Chili Powder
1/2 tsp. Ground dark red chilis
Mix sugar and spices together. Briefly soak the pecans in the sugar mixture, drain lightly and toss nuts with spice/sugar mix to coat. Lay out on a roasting pan and roast for 10 minutes at 350° until golden brown.
BABY BLEU SALAD
(Splenda can easily replace sugar and honey if you want to cut out the superfluous carbs)
mezclun or spring greens mix
Blue Cheese, crumbled
Balsamic & Garlic Vinaigrette (recipe below)
Oranges, peeled to the flesh and sliced
Strawberries, quartered
Sweet and Spicy pecans (recipe below)
Procedure:
Toss baby lettuce mix with balsamic vinaigrette and blue cheese, using enough dressing to coat lettuce but not drown them. Place in center of plate. Scatter oranges and strawberries over the salad. Top with sweet and spicy pecans.
Balsamic Vinaigrette (for 12 salads)
1 cup Balsamic Vinegar
1/3 cup Dijon Mustard
1/3 cup Honey
2 TB Garlic, chopped, browned or roasted
2 tsp Fresh Shallots, chopped (optional)
2 cups Olive Oil
Salt and Pepper
Whisk vinegar, honey, dijon mustard, garlic and shallots until thick. Slowly add olive oil as dressing emulsifies. Add salt and pepper to taste. (Can replace honey with Splenda to reduce carbs)
Sweet and Spicy Pecans (makes six ounces)
2 cups Water
1/2 cup White sugar, mixed with water to make a syrup (Can replace this with Splenda)
6 oz. Pecans, whole
4 Tbsp. White Sugar
2 Tbsp. Chili Powder
1/2 tsp. Ground dark red chilis
Mix sugar and spices together. Briefly soak the pecans in the sugar mixture, drain lightly and toss nuts with spice/sugar mix to coat. Lay out on a roasting pan and roast for 10 minutes at 350° until golden brown.
