Baby Blue Salad

Southern Living
This is one of our all time favorite recipes developed by chef Franklin Biggs, and served at his restaurant in Homewood, Alabama. It's equally delicious served as a main dish topped with sliced beef or pork tenderloin, or strips of hot, grilled chicken.
6 servings


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3/4 pound mixed salad greens
4 ounces blue cheese, crumbled
2 oranges, peeled and cut into thin slices
1 pint strawberries, quartered


Toss greens with Balsamic Vinaigrette and crumbled blue cheese. Place on 6 individual plates. Arrange orange slices evenly over greens; sprinkle evenly with strawberries and top evenly with Sweet-and-Spicy Pecans.

Created date

December 2003