Photo: Anna Pelzer
Radicchio and Arugula Salad with Dates, Hazelnuts, and Feta
8 ingredients
Makes 6 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
306
Calories
8g
Protein
23g
Fat
19g
Carbs
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Date | 1 date (24g) medjool | 66 |
| Arugula | 1 cup (20g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Hazelnut | not in our table | 0 |
| Radicchio | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup hazelnuts
- 2 tablespoons red wine vinegar
- 2 tablespoons balsamic vinegar
- 5 tablespoons extra-virgin olive oil
- 2 small heads of radicchio (15 ounces total), cut into 1-inch pieces
- 2 cups arugula
- 12 dates, pitted, quartered lengthwise
- 3 ounces feta cheese, crumbled
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes