Exhibition Salad with Meringue Baked Pecans

Exhibition Salad with Meringue Baked Pecans Ingredients

2 c Arugula	1/4 c Sherry vinaigrette; recipe
6 c Mixture of radicchio;	1 c Meringue baked pecans;

Instructions for Exhibition Salad with Meringue Baked Pecans

Wash, dry, and trim the arugula and the other greens. Tear them into large bitesize pieces. Just before serving, toss with the vinaigrette. Sprinkle the pecans over the top and toss again. Serve immediately. Source The Grilling Season by Diane Mott Davidson Formatted for Mastercook by Carol Floyd--c.floyd@arnprior.com Recipe by: Diane Mott Davidson, The Grilling Season Posted to MC-Recipe Digest by Carol & Bob Floyd on Mar 11, 1998

Main Ingredient: SaladCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Arugula

Pecan

Radicchio

Sherry

The grillin Salads Davidson Arugula Sherry Lunch

for flavor and categorization

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