Green Salad with Hazelnut Vinaigrette
Photo: Randy Mayor; Styling: Mindi Shapiro Levine
Yield: 4 servings (serving size: about 1 cup)
Total:
Recipe from
More From Cooking Light
Recipe Time
Total:
8 Minutes
Nutritional Information
Amount per serving
- Calories: 59
- Fat: 5.2g
- Saturated fat: 0.4g
- Monounsaturated fat: 4g
- Polyunsaturated fat: 0.6g
- Protein: 1g
- Carbohydrate: 2.6g
- Fiber: 1.2g
- Cholesterol: 0.0mg
- Iron: 0.8mg
- Sodium: 94mg
- Calcium: 32mg
Ingredients
- Hazelnut Vinaigrette:
- 1 1/2 teaspoons red wine vinegar
- 1/4 teaspoon Dijon mustard
- 1/8 teaspoon fine sea salt
- 1/8 teaspoon freshly ground black pepper
- 1 1/2 tablespoons toasted hazelnut oil
- Salad:
- 4 cups packaged herb salad blend (such as Fresh Express)
- 1/2 shallot, thinly sliced
Preparation
- 1. Combine first 4 ingredients in a large bowl, stirring with a whisk. Gradually add oil to vinegar mixture, stirring constantly with a whisk. Add salad blend and shallot, tossing to coat. Serve immediately.
Note:
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
Green Salad with Hazelnut Vinaigrette Recipe at a Glance
- COURSE: Salads, Side Dishes/Vegetables
- CONVENIENCE: Entertaining, Quick/Easy
- CUISINE: French
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Carbohydrate, Low Cholesterol, Low Saturated Fat, Low Sodium
- PUBLICATION: Cooking Light
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