From Dr. Mark Hyman's Ultrametabolism Cookbook, a pretty salad with a delicious combination of spicy arugula, shaved fennel, and tart, sweet taste of dried cranberries. The hazelnut vinaigrette with chopped toasted hazelnuts adds even more interesting flavor and texture.
Combine arugula, fennel, and cranberries. Add vinaigrette and toss to combine. Garnish with chives.
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Serving Size: 1 Serving (66g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 163 | ||
Calories from Fat: 147 (90%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.4g | 22 % | |
Saturated Fat 1.5g | 7 % | |
Monounsaturated Fat 12.4g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 117.1mg | 4 % | |
Potassium 168mg | 4 % | |
Total Carbohydrate 4.2g | 1 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 2.6g | ||
Protein 1.4g | 2 % | |
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: 163
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