Nutrition Facts

  • One serving:
  • 1 cup
  • Calories:
  • 186
  • Fat:
  • 16 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 0 mg
  • Sodium:
  • 172 mg
  • Carbohydrate:
  • 10 g
  • Fiber:
  • 2 g
  • Protein:
  • 4 g
  • Diabetic Exch:
  • 3 fat, 2 vegetable.

Hazelnut Vegetable Salad

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

SERVINGS

4

CATEGORY

Low Carb

PREP

25 min.

TOTAL

25 min.

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.

Printed from tasteofhome.com Nov 19, 2008

Copyright Reiman Media Group, Inc © 2008