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Photo: Randy Mayor; Styling: Mindi Shapiro Levine Photo by: Photo: Randy Mayor; Styling: Mindi Shapiro Levine

Green Salad with Hazelnut Vinaigrette

Cooking Light NOVEMBER 2010

  • Yield: 4 servings (serving size: about 1 cup)
  • Total:8 Minutes


  • 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


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.


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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

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Green Salad with Hazelnut Vinaigrette recipe