NEXT RECIPE >

Hazelnut Vegetable Salad Recipe
Hazelnut Vegetable Salad Recipe photo by Taste of Home
Next Recipe

Hazelnut Vegetable Salad Recipe

Be the first to add a review
4 1
Publisher Photo
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
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

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

Nutritional Facts

1 cup: 186 calories, 16g fat (2g saturated fat), 0mg cholesterol, 172mg sodium, 10g carbohydrate (5g sugars, 2g fiber), 4g protein Diabetic Exchanges:2 vegetable, 3 fat

Directions

  1. 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.
  2. Place lettuce on salad plates; top with asparagus and mushroom mixture. Sprinkle with hazelnuts. Yield: 4 servings.
Originally published as Hazelnut Vegetable Salad in Taste of Home August/September 2006, p35


Reviews for Hazelnut Vegetable Salad

AVERAGE RATING
(1)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image