Ingredients for Baby Blue Salad
- 6 cups shredded lettuce
- blue cheese
- oranges
- fresh strawberries
- balsamic vinegar
- 1 tablespoon Dijon mustard
- honey
- garlic cloves
- shallots
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- olive oil
- 1 tablespoon sugar
- warm water
- 1/2 cup pecans
- chili powder
- ground red pepper
- 1 medium red onion, thinly sliced
- 1 1/2 lbs boneless skinless chicken breasts
- 1/2 lb bacon
- 1/2 cup mayonnaise
- 1/4 cup buttermilk
- 1 teaspoon white wine vinegar
- 1/2 cup walnuts
- 1 cup blueberries (fresh or frozen)
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How to Make Baby Blue Salad
- Cook chicken and bacon until fully cooked and crisp. Dice chicken and crumble bacon. Set aside.
- In a medium bowl, whisk together mayonnaise, buttermilk, sugar, white wine vinegar, Dijon mustard, and black pepper until smooth and creamy.
- In a large bowl, combine the shredded lettuce and red onion.
- Add the cooked chicken and bacon to the lettuce mixture.
- Pour the dressing over the salad and toss gently to coat.
- Stir in the pecans/walnuts and blueberries.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld before serving. This salad tastes even better the next day!
- Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
116g
Fat
47g
Carbs
12g
