Mixed leaf salad with hazelnut dressing
This mixed leaf salad features nutty hazelnuts and fresh greens, all tossed in a simple olive oil dressing. It's a nutritious dish perfect for any meal.
Cook time 5 min
Prep time 10 min
Ingredients:
2 tbsp hazelnuts2 cups mixed greens (or salad mix)
1/4 cup olive oil
1 tbsp vinegar
1 tsp sugar
This delicious mixed leaf salad with hazelnut dressing is a fresh and flavorful dish that's perfect for any meal. The nutty hazelnuts paired with mixed greens and a simple homemade dressing make this salad both nutritious and satisfying.
Instructions:
- Preheat a small skillet over medium heat.
- Add the hazelnuts to the skillet and toast them, stirring frequently, until they become aromatic and slightly golden, around 5-7 minutes.
- Once toasted, remove the hazelnuts from the skillet, transfer them to a cutting board, and let them cool for a few minutes.
- Coarsely chop the hazelnuts once they’ve cooled.
- In a small bowl, combine the olive oil, vinegar, and sugar.
- Whisk the ingredients together until the sugar is fully dissolved and the dressing is well combined.
- Place the mixed greens in a large salad bowl.
- Drizzle the hazelnut dressing over the greens.
- Toss the salad gently to make sure the greens are evenly coated with the dressing.
- Sprinkle the chopped, toasted hazelnuts over the salad.
- Give the salad a final, gentle toss to incorporate the hazelnuts.
- Serve the salad immediately as a fresh starter or side dish.
A mixed leaf salad with hazelnut dressing is a delightful and healthy addition to any dining table. It's easy to prepare and offers a wonderful combination of textures and flavors. Enjoy your salad as a light starter or a side dish to complement your main course.
Mixed leaf salad with hazelnut dressing FAQ:
Toast the hazelnuts in a skillet over medium heat for about 5-7 minutes, stirring frequently until they are aromatic and slightly golden in color.
You can use any mild vinegar, such as balsamic or apple cider vinegar, for this dressing. Each will impart a slightly different flavor to the salad.
It's best to serve the salad immediately for freshness. However, if you need to store it, keep the mixed greens and dressing separate in the refrigerator. The components can be assembled within a day.
If you don’t have hazelnuts, you can substitute them with walnuts or pecans, which will also add a nutty flavor to the salad.
Any mixed salad greens, such as spinach, arugula, or spring mix, work well. Choose a combination that you enjoy for the best flavor and texture.
Cooking Tips:
- Toast the hazelnuts in a dry skillet over medium heat for about 5 minutes, shaking the pan regularly to prevent burning, to enhance their flavor and crunch.
- You can substitute the mixed greens with any salad greens of your choice, such as spinach, arugula, or kale.
- For a more intense flavor, let the dressing sit for about 10 minutes before mixing it with the salad.
- Add some extra toppings like cherry tomatoes, cucumber slices, or avocado for additional texture and flavor.
- To evenly coat the salad, add the dressing gradually while tossing the greens.
Nutrition Facts
6 ServingsCalories 36kcal
Protein 0.75g
Carbohydrates 1.69g
Fiber 0.48g
Sugar 1.06g
Fat 13g
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