3/4 lb. mixed salad greens
4 oz. blue cheese, crumbled
Balsamic Vinaigrette
2 oranges, peeled and cut into thin slices
1 pint strawberries, quartered
Sweet-and-Spicy pecans

Toss greens with crumbled blue cheese and Balsamic Vinaigrette. Arrange orange slices over greens; sprinkle with strawberries, and top with Sweet-and-Spicy pecans. Serve immediately.

Makes 8 servings.

Balsamic Vinaigrette:

1/4 tsp. pepper
1 c. olive oil

Whisk together first 7 ingredients until blended. Gradually whisk in olive oil.

Sweet-and-Spicy Pecans:

1/4 c. sugar
1 c. warm water
1 c. pecan halves
2 tbsp. sugar
1 tbsp. chili powder
1/8 tsp. ground red pepper

Stir together 1/4 cup sugar and 1 cup warm water until sugar dissolves. Add pecan halves, and soak 10 minutes. Drain, discarding sugar mixture. Combine 2 tablespoons sugar, chili powder, and red pepper. Add pecans, tossing to coat. Place on a lightly greased baking sheet.

Bake at 350°F for 10 minutes or until pecans are golden brown, stirring once.