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Salad: 3/4 pound mixed salad greens 1 (4-ounce) package crumbled blue cheese 2 oranges, peeled and cut into slices 1 pint fresh strawberries, quartered Balsamic Vinaigrette: 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 1 cup olive oil Sweet and Spicy Pecans: 1/4 cup sugar 1 cup warm water 1 cup pecan halves 2 tablespoons sugar 1 tablespoon chili powder 1/8 teaspoon ground red pepper Salad: Toss together first 4 ingredients in large bowl. Drizzle with balsamic vinaigrette, (desired amount), tossing to coat. Top with Sweet and Spicy pecans. Balsamic Vinaigrette: Whisk together first 7 ingredients until blended. Gradually whisk in olive oil, blending well. Sweet and Spicy Pecans: Stir together 1/4 cup sugar and 1 cup warm water until sugar dissolves. Add pecans, and soak 10 minutes. Drain discarding syrup. Combine 2 tablespoons sugar, chili powder and red pepper. Add pecans tossing to coat. Place pecans on lightly greased baking sheet. Bake at 350 degrees for 10 minutes or until golden brown, stirring once. Yield: 4-6 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |