This is a quick version of Southern Living's baby blue salad that is already posted here. It's delicious and easy to make. The pecans are hard to resist on their own and would make a great snack. You can use more or less balsamic vinaigrette to suit your taste -- I like less.
This recipe came from a magazine long forgotten. It's great for brunch or dinner and the recipe can be easily halved. Make ahead directions are at the end although I have never made it ahead so I can't vouch for how well it comes out.
We love smoked brisket and we used this recipe about 2 weeks ago and we are still talking about how good it was. If you are pressed for time, you can use regular BBQ sauce instead of the brisket red sauce. The rub makes enough for at least 2 briskets -- if you are only making one, put the rest of the rub in the freezer for the next time. Leftovers are great cooked in sauce and piled on a bun for a sandwich. The database wouldn't let me add teh 2 tbsp. of brisket rub to the mopping sauce or hickory chunks to the recipe ingredient list but that is what we used and what the recipe called for. The recipe originally came from Southern Living.