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    Home » Repeat Recipe

    Chipotle Chile Candied Pecan, Dried Cranberry, and Crumbled Blue Cheese Salad

    Published: Oct 31, 2013 by Ashley

    This post may contain affiliate links, which won’t change your price but will share some commission.

    If you can manage to save a handful of these awesome Chipotle Chile Candied Pecans, this is the perfect way to use them. This salad has everything that I love, all in one place! Crisp apples or pears, creamy blue cheese, tangy aged balsamic, sweet dried cranberries and a generous sprinkle of these highly addictive candied pecans. I absolutely love this salad, and if I hadn't stress-eaten snacked on the rest of the batch of pecans already, I would have had this for lunch all week!

    Chipotle Chile Candied Pecan, Dried Cranberry, and Crumbled Blue Cheese Salad

    Chipotle Chile Candied Pecan, Dried Cranberry, and Crumbled Blue Cheese Salad
    Gifts Cooks Love - Sur La Table

    Combine a handful of these candied pecans, along with ¼ cup of sweetened dried cranberries and ½ cup blue cheese, with 8 cups of loosely packed mesclun greens. Toss with your favorite vinaigrette and serve Add thin slices of crisp apples or ripe pears, if desired.

    Big Flavors Rating: 5 Stars

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    Comments

    1. Joanne

      November 04, 2013 at 6:06 pm

      I have to admit it would be super hard for me to resist eating all of those pecans...but they do sound perfect in that salad!

      Reply

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    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

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