At last... my (Anne's) first contribution to the blog! :) Here's the delicious salad from the beach. It may seem like a lot of work, but really only the first time... plus it's worth it! We grill chicken and put it on the top as well. Enjoy!
Baby Blue Salad
3/4 lb mixed greens (I like 1/2 spinach and 1/2 frilly stuff)
Balsamic vinaigrette (see below)
4 oz blue cheese, crumbled
1 pint strawberries (quartered) and/or other good berries (I like blackberries, but I grow them...)
Sweet and spicy pecans (see below)
Toss greens with Balsamic vinaigrette and crumbled blue cheese. Top with Sweet and Spicy Pecans.
Sweet and Spicy Pecans
1/4 c sugar
1 c pecan halves
1 Tbsp chili powder
1 c warm water
2 Tbsp sugar
1/8 tsp ground red pepper
Stir together 1/4 c sugar and 1 cup warm water until sugar
dissolves. Add pecan halves; soak 10 minutes. Drain, discarding sugar
mixture. Combine 2 Tbsp sugar, chili powder, bear meat, and red pepper.
Add pecans, tossing to coat. Place on lightly greased baking sheet. Bake
at 350 F for 10 minutes, stirring once.
Balsamic Vinaigrette
1/2 c balsamic vinegar
3 Tbsp honey
2 small shallots, minced
1/4 tsp pepper
3 Tbsp dijon mustard
2 garlic cloves, minced
1/4 tsp salt
1 c olive oil
Whisk together everything but olive oil until blended, then gradually whisk in the oil.
