Exhibition Salad With Meringue-Baked Pecans

Recipe by BumblingBs
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READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • PECANS.
  • Preheat the oven to 325. Butter a shallow 10 by 15 inch jelly roll pan.
  • Beat the egg white until stiff. Mix the cinnamon and salt into the sugar. Keeping the beater running, add the sugar mixture, 1 tablespoon at a time.
  • Fold in the melted butter and the pecans.
  • Spread the pecan mixture in the prepared pan and bake for 15 minutes.
  • Remove the pan from the oven. Using a spatula, carefully flip the pecan mixture one small section at a time. When all the pecans have been turned over, return the pan to the oven for an additional 15 minutes. Watch them carefully-do not allow them to burn.
  • Cool the pecans on paper towels.
  • (Only one cup of pecans is used in the preparation of the salad. The other cup can be eaten as a snack or frozen in a zippered plastic bag. These pecans also make a wonderful holiday gift).
  • SHERRY VINAIGRETTE.
  • Whisk together the mustard, sugar and vinegar. Whisking constantly, dribble in the olive oil. Add salt and pepper to taste.
  • SALAD.
  • Wash, dry and trim the arugala and other greens. Tear them into large bite size pieces. Just before serving, toss with the vinaigrette. Sprinkle 1 cup of the pecans over the top and toss again. Serve immediately.
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