Spread 4oz Hazelnuts out on a baking sheet in a 350 F oven for about 10 minutes. Watch closely near the end as they burn easily. Allow to cool, wrap in a kitchen towel and rub off skins.
Toss hazelnuts, broccoli, and tomatoes with French dressing.
Season with pepper and gently toss in crumbled Feta cheese to finish.
You can sometimes find pre-roasted and rubbed hazelnuts at Whole Foods, I like Israeli Feta cheese as its extra salty,
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|Serving Size: 1 (150g)|
|Recipe Makes: 6|
|Calories from Fat: 152 (73%)|
|Amt Per Serving||% DV|
|Total Fat 16.9g||23 %|
|Saturated Fat 4.4g||22 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 6.1g|
|Cholesterol 16.8mg||5 %|
|Sodium 468.4mg||16 %|
|Potassium 325.6mg||9 %|
|Total Carbohydrate 10.9g||3 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 8.8g|
|Protein 5.1g||7 %|
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Calories per serving: 207
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