Kate’s Baby Blue Salad Blend

 

(From the kitchen of Highland Lakes Mom, Kate Price)

 

Serves 12 to 16

 

SALAD:

8 cups organic spring mix

4 cups strawberries, hulled & quartered

2 (11 oz) cans mandarin oranges, drained

1 Cup “Sweet & Spicy Pecans” (see recipe below OR use plain pecans, toasted)

Goat Cheese with Cranberries (Approximately 6 to 8 ozs; NOTE: This cheese can be found in the produce department at Publix. The cranberries are mixed in the cheese container.)

Marzetti Simply Dressed Pomegranate Dressing (NOTE: This dressing can be found in the produce department at Publix with all of the other refrigerated dressings. Use entire bottle – or more or less – depending on preference).

After preparing pecans using directions below, toss all ingredients and enjoy!

PECANS:

If using plain pecans, use these directions for toasting-

To toast pecans: Simply spread them in a baking pan and bake at 350° until golden brown, stirring often. Generally, nuts will be toasted in 6-10 minutes. After toasting, stir in with other salad ingredients listed above.

If using “Sweet & Spicy Pecans,” use these directions to prepare the pecans-

Sweet & Spicy Pecans:

Ingredients-
1 cup pecans
3/4 cup sugar (divided)
2 to 3 cups of (warm) water to cover the pecans
2 T. chili powder
Red pepper flakes (optional)

Directions-
Preheat oven to 350 degrees (F).

Heat about 2 to 3 cups of water and pour 1/4 cup of sugar into the water to dissolve. Let pecans soak in mixture about 10 minutes. Discard water.

Next, stir remaining 1/2 cup sugar with 2 tablespoons of chili powder (plus optional red pepper flakes, if desired). Mix sugar/chili powder combo in with wet pecans.

Place sugared pecans on a foil lined baking sheet coated with cooking spray and bake for 20 minutes in a 350 degree oven. Stir pecans at halfway point during baking cycle. After pecans have cooled, toss in with other salad ingredients above, or use as desired. Note that “Sweet & Spicy Pecans” may be stored in airtight container up to one week.