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Associate.com - Share Your Recipe!

Recipe Name: Arugula And Radicchio Salad With Hazelnut Vinaigrette Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
1/2 Cup(s) Roasted and skinned
Hazelnuts
1/4 Cup(s) Red wine vinegar
2 Tablespoon(s) Balsamic vinegar
2 Ounce(s) Gorgonzola, crumbled
2/3 Cup(s) Olive oil
Salt and freshly ground
Black pepper
2 Bunches arugula, about 12
ounces
2 Heads radicchio, about 12
Directions:
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

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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