| 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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