Baby Blue Salad with Balsamic Vinaigrette and Sweet and Spicy Pecans

Salad

INGREDIENTS

1/4 cup sugar + 2 tablespoons
1 cup warm water
1/2 cup coarsely chopped pecans
2 tablespoons sugar
1 tablespoon chili powder
1/8 teaspoon ground red pepper
1/2 cup balsamic vinegar
3 tablespoons Dijon mustard
3 tablespoons honey
2 garlic cloves, minced
2 small shallots, minced
1/4 teaspoon salt
1/4 teaspoon pepper
2/3 cup olive oil
12 cups mixed salad greens
4 ounces light blue cheese, crumbles
1 pint fresh strawberries, quartered

INSTRUCTIONS

For sweet and spicy pecans, stir together 1/4 cup sugar and warm water until sugar dissolves. Add pecans; soak 10 minutes. Drain, discarding syrup.
Combine 2 tablespoons sugar, chili powder, and ground red pepper. Add pecans, tossing to coat. Place pecans on a lightly greased baking sheet. Bake 350 degrees for 10 minutes, stirring once.
For balsamic vinaigrette, whisk together balsamic vinegar, Dijon, honey, garlic, shallots, and 1/4 teaspoon each of salt and pepper until blended.
Gradually whisk in olive oil. Use 2/3 cup for salad; reserve remainder in refrigerator for another use.
To compile the salad, toss greens with balsamic vinaigrette and blue cheese. Place on 6 plates.
Arrange orange slices over greens. Sprinkle with berries; top with sweet and spicy pecans.

NOTES

Makes 6 servings Nutrition Information 280 calories, 21 grams fat, 5 mg cholesterol, 400 mg sodium, 22 grams carbohydrate, 5 grams fiber, 6 grams protein

NUTRITION INFORMATION

SERVES: Makes 6 servings Nutrition Information 280 calories, 21 grams fat, 5 mg cholesterol, 400 mg sodium, 22 grams carbohydrate, 5 grams fiber, 6 grams protein