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Hazelnut-Orange Salad

Yield 8 servings
Orange marmalade adds sweetness and body to the vinaigrette; you can microwave it for five to 10 seconds if it's too thick to whisk.

Ingredients

  • 4 large navel oranges
  • 1 tablespoon minced shallots
  • 2 tablespoons orange marmalade
  • 2 tablespoons sherry vinegar
  • 1 tablespoon hazelnut oil
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 16 cups torn Bibb lettuce (about 5 medium heads)
  • 1/4 cup chopped hazelnuts, toasted

Nutrition Information

  • calories 101
  • caloriesfromfat 38 %
  • fat 4.3 g
  • satfat 0.3 g
  • monofat 3 g
  • polyfat 0.6 g
  • protein 2.7 g
  • carbohydrate 15.7 g
  • fiber 3.2 g
  • cholesterol 0.0 mg
  • iron 1.7 mg
  • sodium 91 mg
  • calcium 76 mg

How to Make It

  1. Peel and section oranges over a bowl, reserving 2 tablespoons juice. Set sections aside.

  2. Combine reserved 2 tablespoons juice, shallots, and next 6 ingredients (through pepper), stirring with a whisk.

  3. Arrange 2 cups lettuce on each of 8 plates; top evenly with reserved orange sections. Drizzle each serving with 1 tablespoon vinaigrette; sprinkle each serving with 1 1/2 teaspoons nuts. Serve immediately.