Directions:
- For dressing, place 1/3 cup hazelnuts, 2 tablespoons onion, water, vinegar, sugar, salt, garlic and paprika in a food processor; cover and process until blended. While processing, gradually add oil in a steady stream.
- In a large bowl, combine salad greens and remaining onion; add 1/2 cup dressing and toss to coat. Divide among six salad plates.
- Top each salad with pear, cheese, cherries and remaining hazelnuts; drizzle with the remaining dressing. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 292.43 Kcal (1224 kJ) | ||
| Calories from fat | 222.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.76g | 38% | |
|---|---|---|---|
| Cholesterol | 14.79mg | 5% | |
| Sodium | 471.43mg | 20% | |
| Potassium | 218.37mg | 5% | |
| Total Carbs | 11.61g | 4% | |
| Sugars | 7.17g | 29% | |
| Dietary Fiber | 2.74g | 11% | |
| Protein | 6.7g | 13% | |
| Vitamin C | 3.6mg | 6% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 4.2mg | 23% | |
| Calcium | 131.2mg | 13% | |
| Amount Per 100 g | |||
| Calories | 291.68 Kcal (1221 kJ) | ||
| Calories from fat | 222.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.69g | 38% | |
|---|---|---|---|
| Cholesterol | 14.75mg | 5% | |
| Sodium | 470.21mg | 20% | |
| Potassium | 217.8mg | 5% | |
| Total Carbs | 11.58g | 4% | |
| Sugars | 7.15g | 29% | |
| Dietary Fiber | 2.73g | 11% | |
| Protein | 6.68g | 13% | |
| Vitamin C | 3.6mg | 6% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 4.2mg | 23% | |
| Calcium | 130.9mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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