Baby Blue Salad with Sweet-and-Spicy Pecans

Baby Blue Salad (from Southern Living):

Makes 2 servings (we always make more)

1 (5-oz.) bag mixed spring salad greens

2 oz. crumbled blue cheese

1 orange, peeled and sectioned (or mandarin oranges)

½ pt. fresh strawberries, quartered

½ cup Sweet-and-Spicy pecans (recipe below)

Balsamic vinaigrette

Sweet-and-Spicy pecans:

Makes 1 cup; Prep 5 min., Cook 10 min., Bake 10 min.

¼ cup sugar                                                                                        2 Tbsp. sugar

1 cup warm water                                                                            1 Tbsp. chili powder

1 cup pecan halves                                                                          1/8 tsp. ground red pepper

1. Stir together ¼ cup sugar and warm water until sugar dissolves. Add pecans; soak 10 minutes.

Drain, discarding syrup.

2. Combine 2 Tbsp. sugar, 1 Tbsp. chili powder, and red pepper. Add pecans, tossing to coat.

Place pecans on a lightly greased baking sheet.

3. Bake at 350 degrees for 10 minutes, stirring once.