Directions:
- Place hazelnuts in an ungreased 15 x 10 x 1 jellyroll pan. Bake at 350° for 12 to 15 minutes or until skins begin to split. Transfer hot nuts to a colander, and cover with a kitchen towel. Rub nuts briskly with towel to remove skins; chop nuts.
- Combine salad greens, sliced pears, hazelnuts, and blue cheese in a large bowl; toss gently. Pour Raspberry Vinaigrette over salad just before serving; toss gently. Sprinkle with freshly ground pepper, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1176.81 Kcal (4927 kJ) | ||
| Calories from fat | 1036.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 115.15g | 177% | |
|---|---|---|---|
| Cholesterol | 100.66mg | 34% | |
| Sodium | 2174.03mg | 91% | |
| Potassium | 293.61mg | 6% | |
| Total Carbs | 26.3g | 9% | |
| Sugars | 22.19g | 89% | |
| Dietary Fiber | 2.77g | 11% | |
| Protein | 7.8g | 16% | |
| Vitamin C | 2.6mg | 4% | |
| Iron | 0.7mg | 4% | |
| Calcium | 122.4mg | 12% | |
| Amount Per 100 g | |||
| Calories | 383.12 Kcal (1604 kJ) | ||
| Calories from fat | 337.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.49g | 177% | |
|---|---|---|---|
| Cholesterol | 32.77mg | 34% | |
| Sodium | 707.76mg | 91% | |
| Potassium | 95.59mg | 6% | |
| Total Carbs | 8.56g | 9% | |
| Sugars | 7.22g | 89% | |
| Dietary Fiber | 0.9g | 11% | |
| Protein | 2.54g | 16% | |
| Vitamin C | 0.9mg | 4% | |
| Iron | 0.2mg | 4% | |
| Calcium | 39.8mg | 12% | |
* 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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