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Mushroom Hazelnut Salad

fast.cook's picture
Mushroom Hazelnut Salad it is simply yumlogical. The red wine vinegar with honey gives the Mushroom Hazelnut Salad a two dimensional taste.
  Olive oil 5 Tablespoon
  Balsamic vinegar/Red wine vinegar 1 Tablespoon
  Chopped fresh tarragon/1 teaspoon dried tarragon 1 Tablespoon
  Garlic 2 Clove (10 gm), chopped
  Honey 1⁄4 Teaspoon
  Mushrooms 8 Ounce, sliced
  Baby lettuce 6 Cup (96 tbs) (Mixed)
  Chopped hazelnuts 1⁄3 Cup (5.33 tbs)
  Salt To Taste
  Pepper To Taste

Combine 4 tablespoons oil, vinegar, tarragon, garlic and honey in small bowl; whisk until blended.
Season with salt and pepper. (Can be prepared 2 hours ahead. Let stand at room temperature.)
Heat remaining 1 tablespoon oil in heavy medium skillet over medium high heat.
Add mushrooms and saute until wilted, about 5 minutes.
Place lettuces in large bowl.
Toss with half of dressing.
Divide among plates.
Spoon mushrooms atop salads.
Drizzle remaining dressing over.
Garnish with hazelnuts.

Recipe Summary

Difficulty Level: 
Everyday, Healthy

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1100 Calories from Fat 892

% Daily Value*

Total Fat 101 g155.2%

Saturated Fat 12.5 g62.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 547.2 mg22.8%

Total Carbohydrates 39 g12.9%

Dietary Fiber 14.1 g56.4%

Sugars 12 g

Protein 19 g39%

Vitamin A 12.6% Vitamin C 25.6%

Calcium 26.9% Iron 40.9%

*Based on a 2000 Calorie diet

Mushroom Hazelnut Salad Recipe