Try this Butter Lettuce Salad with Gorgonzola and Dates recipe, or contribute your own.
Suggest a better descriptionTo make the vinaigrette, in a small bowl, whisk together the oil, vinegar, 1/4 teaspoon salt, and a grinding of pepper. Place the lettuce in a large salad bowl. Scatter the dates, gorgonzola, and onion over the lettuce. Pour the vinaigrette over the salad and toss gently to coat thoroughly. Sprinkle the hazelnuts over the top and serve right away.
Cooks note: To toast hazelnuts, preheat the oven to 350. Place the shelled nuts on a rimmed baking sheet and bake until golden brown and fragrant, about 10 minutes. Wrap the hot hazelnuts in a clean kitchen towel and let stand for 1 minutes, then roll the nuts in the towel between your palms to rub off the skins (not all the skins will come off, which is fine.)
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Serving Size: 1 Serving (202g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 124 | ||
Calories from Fat: 96 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.7g | 14 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 8g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 1176.5mg | 41 % | |
Potassium 404mg | 11 % | |
Total Carbohydrate 6.6g | 2 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 3.1g | ||
Protein 2g | 3 % | |
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: 124
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