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Recipe Name: Artichoke-jicama Salad With Toasted Hazelnuts Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1 Cup(s) Canned artichokes, drained
and chopped
2 Cup(s) Torn leaf lettuce
1 Cup(s) Chopped jicama
2 Tablespoon(s) Olive oil
1 Tablespoon(s) White wine vinegar
1 Teaspoon(s) Dijon mustard
1 Teaspoon(s) Lemon Juice
2 Tablespoon(s) Minced fresh parsley
Salt and pepper to taste
1 Tablespoon(s) Chopped hazelnuts
This French-style artichoke salad draws much of its flavor from a
small amount of toasted hazelnuts. In large bowl, combine artichokes,
lettuce and jicama. In medium bowl, whisk together oil, vinegar,
mustard, and lemon juice. Stir in parsley; add salt and pepper to
taste. Toss with salad. Let stand at room temperature 5 minutes, then
adjust seasonings again. Toast hazelnuts in an ungreased 10-inch
skillet over low heat until fragrant (watch carefully to prevent
scorching). Sprinkle over salad and serve. Makes 4 servings. Each
serving contains approximately 2 vegetable exch., 11/2 fat exch.; 110
calories, 9 gm. carbohydrate, 2 gm. protein, 8 gm. fat (including 1
gm. sat. fat), 140 mg. sodium, 36 mg. calcium and 4 gm. dietary fiber.
Recipe by: Healthful Cooking by Mary Carroll, StarTrib 2/3/99
Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 515
Calories From Fat: 298
Total Fat: 34.1g
Cholesterol: 0mg
Sodium: 971.8mg
Potassium: 1774.4mg
Carbohydrates: 46.4g
Fiber: 25.6g
Sugar: 4.7g
Protein: 18.6g

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