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    You are in: Home / Recipes / Salad Greens With Blue Cheese and Maple-Mustard Vinaigrette Recipe
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    Salad Greens With Blue Cheese and Maple-Mustard Vinaigrette

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    20 mins

    5 mins

    Chicago Mama de 2's Note:

    My husband found this recipe in the Chicago Tribune. The crunchy pecans and dressing make the salad work. We loved it.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 375°F.
    2. 2
      To prepare pecans, lightly oil 2 baking sheets. Stir together pecans and maple syrup in small bowl to coat nuts with syrup. Spread pecans in single layer on one of the prepared baking sheets.
    3. 3
      Bake about 5 minutes, stirring once, until syrup is bubbling vigorously. Immediately spread glazed pecans in single layer on the other prepared baking sheet. Cool. Nuts will become crisp as they cool.
    4. 4
      For salad, in small bowl, whisk together garlic, shallots, salt, pepper, maple syrup, mustard and wine vinegar. Continue whisking while adding oil in a thin stream.
    5. 5
      Toss greens in a large bowl with enough dressing to coat evenly.
    6. 6
      Sprinkle salad with blue cheese, then the glazed pecans and serve.

    Ratings & Reviews:

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    Nutritional Facts for Salad Greens With Blue Cheese and Maple-Mustard Vinaigrette

    Serving Size: 1 (273 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 288.2
     
    Calories from Fat 191
    66%
    Total Fat 21.2 g
    32%
    Saturated Fat 4.3 g
    21%
    Cholesterol 10.6 mg
    3%
    Sodium 369.1 mg
    15%
    Total Carbohydrate 21.5 g
    7%
    Dietary Fiber 6.1 g
    24%
    Sugars 13.2 g
    53%
    Protein 7.3 g
    14%

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