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

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Recipe Summary

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

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  • 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 44% DV; carbohydrates 34.6g 11% DV; fat 95.3g 147% DV; cholesterol 45mg 15% DV; sodium 754.3mg 30% DV. Full Nutrition

Reviews (7)

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Most helpful positive review

Rating: 5 stars
01/20/2009
This is my first recipe submission so I wanted to add a couple of comments. First my original recipe uses baby arugula which gives it even more flavor. Since it is hard to find in some stores I used mixed greens. Also the recipe makes enough pecans for several salads. I might put a 1/4 to 1/3 cup as a topper on each salad. Read More
(12)
8 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/20/2009
This is my first recipe submission so I wanted to add a couple of comments. First my original recipe uses baby arugula which gives it even more flavor. Since it is hard to find in some stores I used mixed greens. Also the recipe makes enough pecans for several salads. I might put a 1/4 to 1/3 cup as a topper on each salad. Read More
(12)
Rating: 4 stars
02/17/2013
Overall a tasty salad. With my first bite I kind of missed the acidity and thought I'd like it more with the addition of vinegar or lemon juice. The more I ate it the more I liked it as is. I took the recipe submitter's advice and made it with arugula since it is readily available in my local grocery store. The salty gorgonzola compliments the sweet pecans and peppery arugula perfectly. I liked how the pecans were toasted with the egg white mixture. They turn out really crunchy. Next time I will add a bit more cayenne since I couldn't really taste any spicyness. For optimum flavor make sure you get a piece of pecan and some gorgonzola in each bite! Read More
(3)
Rating: 5 stars
05/08/2013
This salad is so simple yet delicious! I was afraid my husband wouldn't like it because he usually doesn't like this type of cheese but he loved it as much as I did. I have made this with spring mix of lettuce. I have not been able to find hazlenut oil yet. A good quality of olive oil and balsamic vinegar lightly drizzled over top works well too. Read More
(1)
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Rating: 5 stars
11/19/2012
Perfect combination of flavors complex enough to make guests think I spent a bunch of time on it when in fact I hardly spent any time in the kitchen fixing this dish at all! Thanks for the submission! Read More
(1)
Rating: 5 stars
09/02/2018
Delicious perfect for when you don t want just regular dressing. This recipe added flair and a sweet/slightly spicy taste. I would serve this to guests who I know would be impressed as I was. The recipe is spot on for all ingredients and cooking time. 2 cups is a lot there will be plenty leftovers. Read More
Rating: 5 stars
04/04/2016
I loved this. Was unable to find hazelnut oil so I made a vinaigrette with olive oil rice wine vinegar sugar dijon mustard and onion powder. Loved the arugula! The candied pecans rocked! Easy way to impress your guests. Read More
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Rating: 5 stars
03/24/2018
I added tomatoes. Read More