The world's largest kitchen

Menu Planner

Shopping List

Recipe box

Add Recipe

Home » Recipes » Exhibition Salad With Meringue Baked Pecans

Exhibition Salad With Meringue Baked Pecans Recipe

Name: Exhibition Salad With Meringue Baked Pecans
Ingredients: 2 c. Arugula; 6 c. Mix of radicchio, endive, escarole; 1/4 c. Sherry vinaigrette, recipe to follow; 1 c. Meringue baked pecans, recipe to follow

by Global Cookbook

Add a photo

click to rate

0 votes | 651 views

0 reviews | 0 comments

Servings: 4

Ingredients

Cost per serving $1.43 view details

2 c. Arugula
6 c. Mix of radicchio, endive, escarole
1/4 c. Sherry vinaigrette, recipe to follow
1 c. Meringue baked pecans, recipe to follow

Directions

Wash, dry, and trim the arugula and the other greens. Tear them into large bitesize pcs. Just before serving, toss with the vinaigrette. Sprinkle the pecans over the top and toss again. Serve immediately.

How good does this recipe look to you?

Click to rate it:

Embed This Recipe

What's this?

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Menus and Pairings

Leave a review or comment

Amount Per Serving	%DV
Serving Size 60g
Recipe makes 4 servings
Calories 14
Calories from Fat 1	7%
Total Fat 0.18g	0%
Saturated Fat 0.04g	0%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 14mg	1%
Potassium 187mg	5%
Total Carbs 2.67g	1%
Dietary Fiber 0.6g	2%
Sugars 0.45g	0%
Protein 0.94g	2%

Exhibition Salad With Meringue Baked Pecans Recipe

Ingredients