Baby Blue Salad

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.


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


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




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