All I can say is yum!
Baby blue eyes, baby blues? Or it could also be a color of paint or the color of the sky. But in this case, it is a Baby Blue Salad which will either make your baby blue eyes twinkle or make your baby blues go away.
All three of my kids have the bluest, blue eyes I have ever seen. Four out of our five grandsons, Milo, Charlie, Donovan and Thomas inherited those same sparkling blue eyes; and Oliver has eyes the color of chocolate with specks of hazelnuts and espresso and they sparkle just the same. And, what can I say about all these boys but they are the most special thing in our lives.
I love just about any kind of salad and I use to like salad a lot better in restaurants than when I would make them at home; but over the last several years I have ventured out and tried all different sorts of salads and dressings. I have quit buying bottled salad dressing and just whip up something quick with a flavored olive oil and a flavored balsamic vinegar. My new favorite oil which I just bought in Austin is a Mandarin Orange Olive Oil and a grapefruit white balsamic vinegar; the two mixed together with no other ingredients make a wonderful dressing.
This recipe is pretty simple and very colorful with all the fruit in it and the spiced pecans are an extra bonus. If you want to turn this into a main dish salad, add a grilled ribeye steak cut into strips; I then call this salad Black and Blue.
BLAST FROM THE PAST: Here’s a Grilled Seafood Salad that would be great anytime of the year. I posted this back in 2011 and so far it’s had almost 1,800 views.
All the ingredients for a delicious balsamic dressing.
I love using the Honey Roasted Almonds from Trader Joe’s. You can you use your favorite roasted pecans or other nuts or any sugar coated nut for this salad.
You can have the fruit all prepped the day before for this salad.
Add a little of the dressing to the greens and toss salad. I add some of the nuts here. (I like lots of nuts in salads.)
Add in the fruit, the red onion, the sliced avocado (I didn’t have this night) and the sliced sugar snap peas. Lightly toss again.
Add the crumbled blue cheese and parmesan and toss.
Baby Blue Salad
- 3/4 lb. mixed baby salad greens
- Balsamic Vinaigrette recipe below
- 4 oz. blue cheese crumbled
- 2 oranges peeled and cut into thin slices or section the oranges
- 1 pint strawberries quartered
- 1/2 red onion thinly sliced
- 1 avocado peeled and cut in slices
- handful of sugar snap peas cut lengthwise
- Balsamic Vinaigrette:
- 1/4 c. balsamic vinegar
- 1 1/2 Tbsp. Dijon mustard
- 1 1/2 Tbsp. honey
- 1 cloves garlic minced
- 1/8 tsp. salt
- 1/8 tsp. pepper
- 1/2 c. olive oil
- 1 small shallot minced
- Sweet and Spicy Pecans: *See note below
- 1/4 c. sugar
- 1 c. warm water
- 1 c. pecan halves
- 2 Tbsp. sugar
- 1 Tbsp. chili powder
- 1/8 tsp. ground red pepper
- For the Balsamic Vinaigrette, whisk together the first 6 ingredients until blended. Gradually whisk in olive oil. Stir in the minced shallot. Yield 3/4 cup. If dressing seems too thick add in a little more oil or 1 tablespoon of white vinegar.
Toss greens with sliced sugar snap peas, sliced red onions, oranges and the strawberries with some of the Balsamic Vinaigrette and crumbled blue cheese. Add in the sliced avocado and nuts. Either plate individual salads and sprinkle with more blue cheese or put salad I large bowl and sprinkle with more cheese for guests to serve themselves.
(Note on pecans: I didn't like soaking them in water. It seemed to do something to the texture of the nut. I would suggest tossing the pecans with either 1/4 cup butter or use one egg white beaten until frothy and then toss your pecans, spread on cookie sheet and bake.)