Chef Heidi Allison
Salad of Baby Field Greens with Orange Spiced Pecans, Blue Cheese Crumbles and Cranberries
Salad of Baby Field Greens with Orange Spiced Pecans, Blue Cheese Crumbles and Cranberries
Rated 5.0 stars by 1 users
Category
Salad
Cuisine
Mediterranean
Servings
4 - 6 servings
Prep Time
35 minutes
Cook Time
15 minutes
From the Author, Heidi Allison
This healthy spring salad uses small portions of orange spiced pecans and blue cheese crumbles for a flavor, and is dressed with a creamy fruit-based dressing that’s packed with healthful phytochemicals (which help to reduce the risk of heart disease and cancer).
Ingredients
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5 ounces Spring Mix European Style Baby Lettuce
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1/4 cup crumbled bleu cheese
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1/4 cup dried cranberries
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Salad dressing (see recipe below)
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1/4 cup orange spiced pecans (see recipe below)
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1 pint strawberries, washed and tops removed (16 ounces)
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1/2 cup seasoned rice wine vinegar (do not substitute for regular rice wine vinegar)
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2 tablespoons Meyer Lemon juice, freshly squeezed
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1 1/2 teaspoon peanut oil
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2 tablespoons honey
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1/4 teaspoon kosher salt
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1/4 teaspoon white pepper
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6 ounces pecans, halved
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3/4 cup granulated sugar
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2 tablespoons New Mexico Chile Powder (hot)
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1/2 teaspoon kosher salt
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3 tablespoons orange juice
Salad Dressing
Orange Spiced Pecans
Directions
Place lettuce, blue cheese crumbles and cranberries in a bowl. Add ¼ cup salad dressing and toss. Place tossed salad on chilled plates and drizzle and add an additional teaspoon of salad dressing over the top of the salad. Top with pecans and serve.
Salad Dressing
Combine the ingredients in a blender, and blend until smooth. Refrigerate for at least 3 hours to allow the flavors to mellow.
Orange Spiced Pecans
Heat oven to 350°.
Spread pecans on a jelly roll baking sheet and bake for 9 minutes until golden brown.
Remove pecans from oven and place on a plate to cool.
Mix sugar, ground chili and salt in a bowl. Divide sugar mixture in half, and set aside other half for another batch.
Place half of the sugar, ground chili and salt mixture in a 10-inch nonstick skillet.
Heat on medium-high for about 1 minute, stirring constantly with a wooden spoon.
Add orange juice and pecans to sugar mixture and continue to stir until mixture is bubbly and a bit darker.
Stir until nuts are well coated.
Remove the nuts from the pan and place on the baking sheet in a single layer to cool (about 20 minutes).
Store in refrigerator until ready to use.
Recipe Note
If at all possible, use Meyer Lemons in this recipe. These exotic hybrids are less acidic than Eureka lemons (the type commonly found in stores), and have a rich flavor that is reminiscent of sweet Persian lemons with tones of mandarin orange. This exquisite citrus fruit is a marvelous choice in salad dressings, lemonades and desserts.
Filed in:
Baby Field Greens,
Blue Cheese,
Cranberries,
Dried Cranberries,
Honeycomb,
New Mexico Chili Powder,
Orange Spiced Pecans,
Organic Meyer Lemons,
Organic Oranges,
Red Hatch Chile Powder Shakers,
Salad,
Salad of Baby Field Greens with Orange Spiced Pecans Blue Cheese Crumbles and Cranberries,
Strawberries
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