Exhibition Salad With Meringue Baked Pecans Recipe
Servings: 4
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
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.
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Nutrition Facts
| 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% |
