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Red Greens and Pears with Nut Vinaigrette

 

7

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

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

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

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Comments

Nutrition Facts

Serving Size 64g (2.3 oz)
Amount per Serving
Calories 8665% of calories 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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