Serves: 9
Total Calories: 138

Candied Cinnamon Pecans:
1/3 cup sliced-lengthwise pecans
1 tablespoon dark brown sugar
1/2 teaspoon cinnamon
1 1/2 teaspoons butter, melted
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Blue Cheese Vinaigrette:
1/4 cup olive oil
1/4 cup white or champagne vinegar
1/4 teaspoon balsamic vinegar
2 teaspoons Dijon mustard
2 tablespoons sour cream
2 tablespoons chopped fresh basil
salt and freshly ground black pepper to taste
1/2 cup crumbled blue cheese
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Salad:
3 cups chopped iceberg lettuce
3 cups chopped Bibb or butter lettuce
3 cups chopped red leaf lettuce
1 green onion, sliced
36 - 40 shrimp, peeled, deveined, and grilled

Candied Cinnamon Pecans:
Toss all together well and bake on a parchment-lined baking sheet 5 –8 minutes in 375° oven until sugar is caramelized; cool.

Blue Cheese Vinaigrette:
Whisk all together.

Salad:
Place chopped lettuces in a large serving bowl. Toss with vinaigrette thoroughly to coat. Sprinkle onion and pecans over salad. Add shrimp.

Editor's Extra:
This salad is similar to those served at Outback and Ruth's Chris Steak House.

Nutritional Facts:

Serves: 9
Total Calories: 138
Calories from Fat: 104

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Light Taos Chicken Salad
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