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.

Yield: 6 servings
Recipe from Southern Living

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  1. 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.
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