Wild Field Greens and Vine Ripened Tomatoes with Warm Hazelnut Forest Dressing (Robert Irvine) Recipe

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Wild Field Greens and Vine Ripened Tomatoes with Warm Hazelnut Forest Dressing (Robert Irvine)
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Ingredients:

Directions:

  1. Break or chop mushrooms into 1/4-inch pieces and cover with 1/4 cup warm water. Let sit for 30 minutes to rehydrate. Strain mushrooms, reserving soaking liquid in a small bowl. Rinse mushrooms and set aside. Strain soaking liquid through a paper towel into a small pot and reduce by half over medium heat.
  2. Combine hazelnut oil, walnut oil and olive oil in a small bowl. Combine vinegar, shallot, chives and salt and pepper in a separate medium mixing bowl and whisk in warm soaking liquid. Continue whisking and add oil in a slow thin stream to emulsify.
  3. Lay out slices of tomato. Top with salad greens and mushrooms. Drizzle with warm dressing and top with 2 small romaine leaves.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 87.73 Kcal (367 kJ)
Calories from fat 65 Kcal
% Daily Value*
Total Fat 7.22g 11%
Sodium 29.66mg 1%
Potassium 69.14mg 1%
Total Carbs 5.42g 2%
Sugars 0.99g 4%
Dietary Fiber 1.49g 6%
Protein 1.45g 3%
Vitamin C 3.8mg 6%
Vitamin A 2.3mg 77%
Iron 0.6mg 3%
Calcium 22.8mg 2%
Amount Per 100 g
Calories 146.85 Kcal (615 kJ)
Calories from fat 108.8 Kcal
% Daily Value*
Total Fat 12.09g 11%
Sodium 49.64mg 1%
Potassium 115.73mg 1%
Total Carbs 9.08g 2%
Sugars 1.65g 4%
Dietary Fiber 2.5g 6%
Protein 2.42g 3%
Vitamin C 6.3mg 6%
Vitamin A 3.9mg 77%
Iron 1mg 3%
Calcium 38.2mg 2%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.1
    Points
  • 2
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • cholesterol free,
  • good source of fiber

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