Mother of the Bride’s Baby Blue Salad

by Tamie

This recipe is from a 1960 newspaper clipping that my grandmother had saved.  Having a baby shower, bridal shower or just a girl’s get together?  This is the perfect salad!

Serves: 6


  • ¾ lb. mixed salad greens
  • 4 oz. blue cheese, crumbled
  • 2 oranges, peeled, in thin slices
  • 1 pint strawberries, quartered
  • Sweet and Spicy Pecans (recipe below)
  • Balsamic vinaigrette (recipe below)

Balsamic Vinaigrette:

  • ½ cup balsamic vinegar
  • 3 tbl. Dijon mustard
  • 3 tbl. Honey
  • 2 garlic cloves
  • 2 small shallots, minced
  • ¼ tsp. each salt and pepper
  • 1 cup olive oil

Whisk together first 6 ingredients until blended.  Slowly add oil and whisk.  Put in refrigerator.

Sweet and Spicy Pecans:

  • ¼ cup sugar
  • 1 cup warm water
  • 1 cup pecan halves
  • 2 tbl. Sugar
  • 1 tbl. Chili powder
  • 1/8 tsp. ground red pepper

Stir together ¼ cup sugar and warm water until sugar dissolves.  Add pecans.  Soak 10 minutes.  Drain, discarding sugar mixture.  Combine next 3 ingredients.  Add pecans, tossing to coat.  Place on lightly greased baking sheet and bake at 350° for 10 minutes, stirring once.  Set aside and cool.

Assemble salad:

Toss greens with vinaigrette and blue cheese.  Top with orange slices and sprinkle with strawberries and pecans.

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