Baby Blue, Green and Red Salad
- Ready In:
- 35mins
- Ingredients:
- 18
- Serves:
-
4
ingredients
- 4 cups mixed salad greens
- 100 g crumbled blue cheese
- 1 orange, peeled and sectioned
- 250 g punnet fresh strawberries, quartered
-
For sweet and spicy Pecans (use 1 cup)
- 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
-
For 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
directions
-
For Sweet and spicy Pecans:
- Stir together 1/4 cup sugar and warm water until sugar dissolves. Add pecans; soak 10 minutes. Drain; discard liquid.
- Combine 2 tablespoons sugar, chili powder, and red pepper. Add pecans; toss to coat. Place pecans in a single layer on a lightly greased baking sheet.
- Bake at 180°C/350°F for 10 minutes or until golden brown, stirring once.
-
For Balsamic Vinaigrette:
- Whisk together first 7 ingredients until blended. Slowly whisk in olive oil, blending well.
-
For Salad:
- Toss together first 5 ingredients in a large bowl. Drizzle with 1/2 cup Balsamic Vinaigrette, gently tossing to coat. Serve with remaining vinaigrette.
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RECIPE SUBMITTED BY
I'm a busy mum to 5 plus a precious grandson. I've always had a passion of serving healthy nutritious and most importantly tasty food to my family and friends. Being an Aussie I have a insatiable appetite for bbq'ing . My cookery books fill three shelves of a large bookcase and I use the internet constantly looking for new recipes and ideas.
My passion for food and cooking has been passed down to my children with 2 now being qualified chefs and another 2 working part time in the food industry whilst studying. My grandson has enjoyed the benefits of a 'foodie family' and has only ever eaten food freshly prepared by us and usually grown by a member of the family as well.
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