Escarole and Pecan Salad
By Michele Pesula ... on August 01, 2008
Recently, I wrote about a Blueberry Salsa-Topped Chicken. It was a perfect summer dinner for two. I wanted to have an accompaniment for the entree that was just as light and refreshing. I also wanted a side dish that didn't have bold flavors that would detract from the blueberry salsa. What I decided to create was a salad made with tender escarole topped only with pecans and a homemade champagne vinaigrette.
Having made and enjoyed this salad, I could see some different options for this salad:
- substitute balsamic vinaigrette for the champagne vinaigrette
- add bleu cheese
- season the pecans, making them spicy or sweet
- use walnuts or almonds instead of pecans
Give this salad a try with some of these options, and let me know how you like it!
To view the original recipe, click here.
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