Hazelnut Vegetable Salad Recipe

Hazelnut Vegetable Salad Recipe photo by Taste of Home

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A tart lemon-pepper dressing accents this colorful vegetable combination. Mom doesn’t always add the asparagus spears, but I think the steamed stalks make it twice as good.—Emma Rea, Columbia, South Carolina

This recipe is:

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Diabetic Friendly

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Hazelnut Vegetable Salad Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

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Ingredients

1/4 cup olive oil
2 tablespoons lemon juice
2 teaspoons cider vinegar
2 teaspoons honey
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1/2 pound sliced fresh mushrooms
1/2 medium sweet red pepper, julienned
2 celery ribs, julienned
3 tablespoons minced chives
4 lettuce leaves
8 asparagus spears, cooked and drained
2 tablespoons chopped hazelnuts

Directions

For dressing, in a small bowl, whisk the first six ingredients. In a large bowl, combine the mushrooms, red pepper, celery and chives. Drizzle with dressing and toss to coat. Refrigerate until serving.
Place lettuce on salad plates; top with asparagus and mushroom mixture. Sprinkle with hazelnuts. Yield: 4 servings.

Nutritional Facts 1 cup equals 186 calories, 16 g fat (2 g saturated fat), 0 cholesterol, 172 mg sodium, 10 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 3 fat, 2 vegetable.

Originally published as Hazelnut Vegetable Salad in Taste of Home August/September 2006, p35

Broccoli's Better

“I use peeled chopped broccoli stalks in place of celery to add vitamins and crunch to chicken or tuna salad and green salads,” reveals field editor Betty J. of Ruston, Louisiana.