We love this salad so much that it’s been on the menu 2 and 3 times a week lately! It’s so delicious that wanted to share it in time for the 4th of July. I always make a double batch of the pecans so I have some on hand for snacking or another salad. If you need to make it dairy free, simply leave off the blue cheese. With a grilled turkey burger and this salad, my husband says it doesn’t feel like he even has a food allergy. Happy 4th!
Balsamic Vinaigrette (your favorite store bought kind or usually I make my own: Whisk 1/8-1/4 cup balsamic vinegar with 1/8-1/4 cup of good olive oil, season with salt, pepper, and a dash of dried basil and Italian seasoning)
Sweet-and-Spicy Pecans (see recipe below)
Mixed salad greens
4 ounces blue cheese, crumbled
1 11-ounce can mandarin oranges, drained
1 pint+ strawberries, sliced
Combine salad greens, mandarin oranges, and strawberries. Toss with balsamic vinaigrette until well coated. Sprinkle with pecans and blue cheese. Serve and enjoy.
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
Stir together 1/4 cup sugar and water until the sugar dissolves. Add pecans and soak for 10 minutes ONLY. Drain, discarding sugar water.
Combine 2 tablespoons sugar and the remaining ingredients in a Ziploc bag. Add pecans and shake to coat. Bake pecans on a lightly greased baking sheet at 350 degrees for 10 minutes. Let cool.
Adapted from Southern Living All-New Favorite Five-Star Recipe Collection, 2001