| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Belgian | Vegetables | 8 | Servings |
INGREDIENTS
| 3 | qt | Mixed bite-size pieces red |
| greens choose from | ||
| Belgian endive butter | ||
| leaf mustard oak leaf | ||
| radicchio romaine and | ||
| salad envoy rinsed and | ||
| crisped | ||
| 2 | Firm-ripe red or green Anjou | |
| pears cored and thinly | ||
| sliced | ||
| Salt | ||
| Pepper | ||
| 1/3 | c | Chopped hazelnuts |
| 2 | T | Salad oil |
| 1 | t | Finely shredded lemon peel |
| 3 | T | Lemon juice |
| 3 | T | Water |
| 1/2 | t | Sugar |
INSTRUCTIONS
In a large bowl combine greens and pears. Add dressing, and salt and pepper to taste; mix. Nut Vinaigrette: In a 6-8" frying pan, stir hazelnuts in salad oil over low heat until nuts are golden, 5-8 minutes. Cool. Add shredded lemon peel, lemon juice, water, and sugar. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 353
Calories From Fat: 68
Total Fat: 7.9g
Cholesterol: 0mg
Sodium: 51.7mg
Potassium: 326.7mg
Carbohydrates: 71g
Fiber: 8.8g
Sugar: 20.6g
Protein: 6.9g