Escarole and Egg Muscle Salad
- 12 head escarole, rinsed and chopped
- 13 cup mandarin orange segments, drained (canned)
- 12 cup broccoli floret, halved
- 14 cup pecans
- 2 hard-boiled eggs, sliced
- 2 tablespoons honey mustard dressing (Simple Honey Mustard Salad Dressing or use Newman's Own Lighten Up Honey Mustard Dressing)
- Toss together escarole, orange segments, broccoli; top with pecans and egg slices.
- Drizzle with dressing.
head, orange, broccoli floret, pecans, eggs, honey
Taken from www.food.com/recipe/escarole-and-egg-muscle-salad-459486 (may not work)