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Ingredientes
- 3/4 lb mixed salad greens Balsamic Vinaigrette (see below)
- 4 ounce blue cheese crumbled
- 2 x oranges peeled, and cut into thin slices
- 1 pt strawberries quartered Sweet-and-Spicy Pecans (see below)
- 1/2 c. balsamic vinegar
- 3 Tbsp. Dijon mustard
- 3 Tbsp. honey
- 2 x garlic cloves chopped
- 2 sm shallots chopped
- 1/4 tsp salt
- 1/4 tsp freshly-grnd black pepper
- 1 c. extra virgin olive oil
- 1/4 c. sugar
- 1 c. hot water
- 1 c. pecan halves
- 2 Tbsp. sugar
- 1 Tbsp. chili pwdr
- 1/8 tsp grnd red pepper
Direcciones
- Toss greens with Balsamic Vinaigrette and crumbled blue cheese. Place on 6 individual plates. Arrange orange slices over greens; sprinkle with strawberries, and top with Sweet-and-Spicy Pecans.
- For Balsamic Vinaigrette: Whisk together first 7 ingredients till blended. Gradually whisk in extra virgin olive oil. (Makes 1 2/3 c.)
- For Sweet-and-Spicy Pecans: Stir together 1/4 c. sugar and 1 c. hot water till sugar dissolves. Add in pecan halves, and soak 10 min. Drain, discarding sugar mix.
- Combine 2 Tbsp. sugar, chili pwdr, and red pepper. Add in pecans, tossing to coat. Place on a lightly greased baking sheet. Bake at 350 degrees for 10 min or possibly till pecans are golden, stirring once. (Makes 1 c.)
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 213g | |
| Recipe makes 6 servings | |
| Calories 573 | |
| Calories from Fat 424 | 74% |
| Total Fat 48.41g | 61% |
| Saturated Fat 9.11g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 467mg | 19% |
| Potassium 238mg | 7% |
| Total Carbs 32.15g | 9% |
| Dietary Fiber 2.7g | 9% |
| Sugars 27.66g | 18% |
| Protein 5.9g | 9% |
