Hazelnut-Orange Salad

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.

Yield: 8 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 101
  • Calories from fat: 38%
  • Fat: 4.3g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 0.6g
  • Protein: 2.7g
  • Carbohydrate: 15.7g
  • Fiber: 3.2g
  • Cholesterol: 0.0mg
  • Iron: 1.7mg
  • Sodium: 91mg
  • Calcium: 76mg

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

Preparation

  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.
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