Photo: Anna Pelzer
Baby Arugula Salad with Nectarines and Toasted Hazelnuts Recipe
9 ingredients
10 min
6 to 8 servings
openrecipes
This salad can change with the seasons; try persimmons in the fall, pears or blood oranges in the winter, and nectarines when they are in season. You can substitute...
Estimated Nutrition (whole recipe, rough)
158
Calories
1g
Protein
14g
Fat
3g
Carbs
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Nectarine | not in our table | 0 |
| Hazelnut | 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 head frisée
- 4 medium white nectarines
- 2 tablespoons red wine vinegar
- 1/2 teaspoon sherry vinegar
- Salt
- Freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 6 ounces baby arugula
- 1/2 cup shelled and unsalted hazelnuts, toasted and coarsely chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes