salads galore

Last night, I made two salads. One was Meredith's famous Corn and Tomato salad and the other was this:
Baby Blue Salad

Salad

* 3/4 pound mixed salad greens
* Balsamic Vinaigrette
* 4 ounces blue cheese, crumbled
* 2 oranges, peeled and cut into thin slices
* 1 pint strawberries, quartered
* Sweet-and-Spicy Pecans

DRESSING

* 1/2 cup balsamic vinegar
* 3 tablespoons Dijon mustard
* 3 tablespoons honey
* 2 large garlic cloves, minced
* 2 small shallots, minced
* 1/4 teaspoon salt
* 1/4 teaspoon pepper
* 1 cup olive oil


Whisk together first 7 ingredients until blended. Gradually whisk in olive oil.





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 warm water until sugar dissolves. Add pecans, and soak 10 minutes. Drain, discarding syrup.

Combine 2 tablespoons sugar, chili powder, and red pepper. Add pecans, tossing to coat. Place pecans on a lightly greased baking sheet.

Bake at 350° for 10 minutes or until golden brown, stirring once.