Baby Blue Salad

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

Recipe from

Southern Living


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.