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    • Arugula And Radicchio Salad With Hazelnut Vinaigrette

    Posted on
    0
    (0)
    CATEGORY CUISINE TAG YIELD
    Grains Tuscan 1 Servings

    INGREDIENTS

    1/2 c Roasted and skinned
    hazelnuts
    1/4 c Red wine vinegar
    2 T Balsamic vinegar
    2 oz Gorgonzola, crumbled
    2/3 c Olive oil
    Salt and freshly ground
    black pepper
    2 Bunches arugula, about 12
    ounces
    2 Heads radicchio, about 12
    ounces

    INSTRUCTIONS

    TAMALES WORLD TOUR SHOW #WT1B21, TUSCAN RISOTTO AND SALAD DINNER  In a
blender, puree the hazelnuts with the vinegars. Add the  Gorgonzola and
puree for 1 minute. With the motor running, add the  olive oil in a
steady stream. Season to taste with salt and pepper.  Wash arugula, pat
dry, and separate leaves of radicchio. Break leaves  into bitesized
pieces.  Just before serving, toss salad greens in a bowl with enough
vinaigrette to coat leaves.  Yield: 4 to 6 servings  c. 1997, M.S.
Milliken & S. Feniger, all rights reserved  Posted to recipelu-digest
by molony <molony@scsn.net> on Feb 25, 1998

    A Message from our Provider:

    “When you get to your wit’s end, you’ll find God lives there.”

    Nutrition (calculated from recipe ingredients)
    ----------------------------------------------
    Calories: 2236
    Calories From Fat: 1791
    Total Fat: 205.7g
    Cholesterol: 80mg
    Sodium: 1440.7mg
    Potassium: 1709.2mg
    Carbohydrates: 57.2g
    Fiber: 7.7g
    Sugar: 42.7g
    Protein: 52.7g


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