Quick And Easy Baby Blue Salad Recipes

BABY BLUE SALAD

Steps:

• For the Balsamic Vinaigrette, whisk together all ingredients except olive oil until thoroughly blended. Gradually whisk in olive oil. Makes 1 2/3 cups.
• For the Sweet and Spicy Pecans, stir together ¼ Celsius sugar and warm water until sugar is dissolved. Add pecans; soak for 10 minutes. Drain, discarding syrup. Combine 2 T. sugar. Chili powder, and pepper. Add pecans, tossing to coat. Place pecans on lightly greased baking sheet.* Bake at 350 for 10 minutes, stirring once.
• To assemble salad: Toss greens with some of the Balsamic Vinaigrette. Arrange on 6 plates. Arrange orange slices, berries, pecans and cheese over greens. Drizzle some additional dressing over salad and serve.
• If strawberries are not in season, I've substituted kiwi fruit -- I'm sure there are many fruits that you could use.
• *Note: I always line my baking sheet/pan with parchment paper -- the pecans get pretty sticky while baking and it sure makes the clean-up a snap.

QUICK AND EASY BABY BLUE SALAD

Steps:

• Place pecans on baking sheet (I covered the sheet with parchment paper for easy clean-up). Coat pecans with cooking spray.
• Combine sugar and Creole seasoning and sprinkle over pecans, tossing gently.
• Bake at 350º for 15 minutes or until pecans are golden brown, stirring once. Cool thoroughly.
• Gently toss together greens, mandarin oranges, strawberries, balsamic vinaigrette, and crumbled blue cheese and top with pecans.

RED, WHITE AND BLUE SALAD

Steps:

• Combine in a cruet olive oil, honey, tarragon & cider vinegar and shake well to mix. (Set aside).
• Preheat oven to 350 degrees F. In a baking dish cut a piece of baker's parchment paper and line the bottom.
• Coarse chop walnuts. Place walnuts on top of the parchment paper in a single layer, spray with Pam cooking spray and toast for 10-15 minutes.
• Shake vinegarette well to mix up again.
• In a bowl gently mix baby spinach, blueberries, pears, walnuts and strawberries together with vinegarette mixture in cruet.
• Divide the salad mixture evenly between 6 plates and crumble blue cheese on to each salad.

BABY GREENS, PEAR, WALNUT, AND BLUE CHEESE SALAD

Steps:

• Whisk first 4 ingredients in small bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and pepper.
• Toss greens in large bowl with enough dressing to coat. Divide greens among 6 plates. Top with pear slices, dividing equally. Sprinkle with cheese and walnuts. Drizzle lightly with remaining dressing and serve.

BABY BLUE SPINACH SALAD

Steps:

• In a large bowl, toss together the baby spinach, blueberries, onions, almonds, and crumbled gorgonzola cheese.
• In a small bowl, whisk together the vinegar, oil, dijon, sugar, tarragon and salt.
• Pour dressing over salad and toss to coat.
• Sprinkle with freshly ground black pepper.
• Serve.