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CATEGORY CUISINE TAG YIELD
*, Davidson, Salad and d, The grillin 4 Servings

INGREDIENTS

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

INSTRUCTIONS

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  <c.floyd@arnprior.com> on Mar 11, 1998

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