Rating: 5 stars
8 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Here's a light salad with big flavor that pairs perfectly with steak or seafood.

Recipe Summary

prep:
10 mins
cook:
20 mins
additional:
15 mins
total:
45 mins
Servings:
2
Yield:
2 servings
Advertisement

Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.

    Advertisement
  • Beat egg whites until foamy in a large glass or metal mixing bowl. Gradually add the sugar, continuing to beat until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly. Fold in cayenne pepper and salt. Add the pecans and stir until coated. Spread the mixture evenly on the parchment-lined baking sheet.

  • Bake 10 minutes, then turn the pecan pieces. Bake another 10 minutes until toasted. Remove from oven and let cool about 15 minutes.

  • Mound two cups of salad greens on each plate. Sprinkle each serving with 1/4 cup Gorgonzola cheese, then drizzle with a teaspoon of hazelnut oil. Top each salad with a cup of toasted pecans.

Cook's Note:

You can use baby mixed greens instead of arugula, if you prefer.

Nutrition Facts

1031 calories; protein 21.9g; carbohydrates 34.6g; fat 95.3g; cholesterol 45mg; sodium 754.3mg. Full Nutrition
Advertisement