A light, healthy salad recipe featuring hazelnuts and ripe pears.
Arugula, Pear, and Toasted Hazelnut Salad
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Instructions
- Place hazelnuts in a small skillet over medium-high heat. Toss continuously until skins begin to crack and they emit a toasty aroma, 5 minutes. Pour hazelnuts into a kitchen towel. Rub them against each other through the towel to remove loose skins. (Not all the skins will come off, but the bitter, burnt ones will.) Chop and set aside.
- Place arugula in a large salad bowl. Sprinkle with salt and drizzle with olive oil; toss to coat. Squeeze lemon over leaves, add freshly ground pepper, and toss briefly. Taste and adjust seasonings.
- Put arugula on plates, arrange pears on top, and sprinkle with hazelnuts.
Recipe Notes
Nutrition Facts
Arugula, Pear, and Toasted Hazelnut Salad
Amount Per Serving
Calories 183
% Daily Value*
Sodium 16mg
1%
Total Carbohydrates 18g
6%
Dietary Fiber 5g
20%
Protein 4g
8%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 183 cal, 56% fat cal, 12g fat, 1g sat fat, 0mg chol, 4g protein, 18g carb, 5g fiber, 16mg sodium
