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Red Greens & Pears with Nut Vinaigrette

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Recipe

 

Yield

8 servings

Prep

20 min

Cook

10 min

Ready

30 min
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
3 quarts mixed salad greens
belgian endive, butter leaf, mustard, oak leaf, radicchio, romaine, envoy
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2 medium pears
anjou red or green, cored and thinly
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1 x salt
to taste
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1 x black pepper
to taste
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Nut vinaigrette
cup hazelnuts (filberts)
chopped
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2 tablespoons vegetable oil
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1 teaspoon lemon zest
finely shredded
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3 tablespoons lemon juice
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3 tablespoons water
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½ teaspoon sugar
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Ingredients

Amount Measure Ingredient Features
3 quarts mixed salad greens
belgian endive, butter leaf, mustard, oak leaf, radicchio, romaine, envoy
* Camera
2 medium pears
anjou red or green, cored and thinly
Camera
1 x salt
to taste
* Camera
1 x black pepper
to taste
* Camera
Nut vinaigrette
79 ml hazelnuts (filberts)
chopped
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3E+1 ml vegetable oil
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5 ml lemon zest
finely shredded
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45 ml lemon juice
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45 ml water
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2.5 ml sugar
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Directions

Rinse and crisp greens.

In a large bowl combine greens and pears.

Add dressing, and salt and pepper to taste; mix.

Nut Vinaigrette: In a 6-8" frying pan, stir hazelnuts in salad oil over low heat until nuts are golden, 5 to 8 minutes.

Cool. Add shredded lemon peel, lemon juice, water, and sugar.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 64g (2.3 oz)
Amount per Serving
Calories 8665% from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 8%
Sugars g
Protein 2g
Vitamin A 0% Vitamin C 8%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
 

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