Ingredients for Chopped Blue Cheese Salad
- 1 cup pecan halves
- 1/2 teaspoon ground cinnamon
- Dark Brown Sugar
- 2 tablespoons butter, melted
- Bibb Lettuce
- Lettuce
- Iceberg Lettuce
- 1/4 cup green onions, thinly sliced
- Olive Oil
- White Vinegar
- Balsamic Vinegar
- Dijon Mustard
- Sour Cream
- Fresh Basil
- Salt & Freshly Ground Black Pepper
- Amount of blue cheese to be added to the vinaigrette and/or as a topping needs to be specified. Example: 4 ounces crumbled blue cheese
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Chopped Blue Cheese Salad? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Chopped Blue Cheese Salad
- Preheat oven to 375°F (190°C).
- Slice 1 cup pecan halves lengthwise into thirds.
- In a small bowl, mix together 2 tablespoons brown sugar and 1/2 teaspoon ground cinnamon.
- Melt 2 tablespoons butter. Toss pecans with melted butter, then add the cinnamon-sugar mixture, tossing well to coat.
- Spread pecans on a parchment-lined baking sheet. Bake for 5-8 minutes, or until sugar is caramelized and pecans are fragrant.
- Remove from oven and let cool completely. Break apart any large clusters.
- Chop 5 cups mixed lettuces (e.g., romaine, butter lettuce, red leaf lettuce) into bite-sized pieces.
- Wash and dry lettuce thoroughly using a salad spinner.
- Thinly slice 1/4 cup green onions.
- In a small bowl, whisk together the vinaigrette ingredients (see ingredients list).
- Place chopped lettuce in a large serving bowl.
- Add vinaigrette and toss gently to coat.
- Sprinkle with chopped green onions.
- Sprinkle candied pecans over the salad.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
15g
Fat
24g
Carbs
2g
