Try this Arugula and Radicchio Salad with Hazelnut Vinaigrette recipe, or contribute your own.
Suggest a better descriptionTAMALES WORLD TOUR SHOW #WT1B21, TUSCAN RISOTTO AND SALAD DINNER In a blender, puree the hazelnuts with the vinegars. Add the Gorgonzola and puree for 1 minute. With the motor running, add the olive oil in a steady stream. Season to taste with salt and pepper. Wash arugula, pat dry, and separate leaves of radicchio. Break leaves into bitesized pieces. Just before serving, toss salad greens in a bowl with enough vinaigrette to coat leaves. Yield: 4 to 6 servings c. 1997, M.S. Milliken & S. Feniger, all rights reserved Posted to recipelu-digest by molony
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Serving Size: 1 Serving (228g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 358 | ||
Calories from Fat: 326 (91%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.2g | 48 % | |
Saturated Fat 5g | 25 % | |
Monounsaturated Fat 26.4g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 14.1mg | 0 % | |
Potassium 69.8mg | 2 % | |
Total Carbohydrate 3.3g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 3.2g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 358
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