from Vegetarian Cooking for Everyone (did not keep the book)
SALAD
Coarsely chop the hazelnuts. Put the persimmons in a bowl with the hazelnuts and greens, sprinkle with a few pinches of salt, and toss with enough dressing to coat lightly.
VINAIGRETTE
Combine the vinegar, shallots, and 1/4 teaspoon salt in a bowl and let stand for 15 minutes. Stir in the mustard, then add the oil. Whisk well until the dressing is thick and smooth. Season with pepper. Taste and adjust the amount of vinegar or oil if needed.
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Serving Size: 1 Serving (157g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 219 | ||
Calories from Fat: 120 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.3g | 18 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 10g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 56.1mg | 2 % | |
Potassium 286.9mg | 8 % | |
Total Carbohydrate 26.8g | 8 % | |
Dietary Fiber 5g | 20 % | |
Sugars, other 21.8g | ||
Protein 1.9g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 219
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