Arugula, Pear and Hazelnut Salad
8.1g
Net Carbs
7.7g
Protein
20.6g
Fat
4.9g
Fiber
252
Calories
Cooking tip: Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.
Ingredients:
- 10 ounces Arugula (Rocket)
- 40 nuts Hazelnuts or Filberts
- 1 pear, medium (approx 2-1/2 per lb) Pears
- 1/2 cup, crumbled Gorgonzola Cheese
Directions:
Use the Atkins recipe to make Maple-Dijon Vinaigrette for this recipe. You will need 4 tablespoons or 1/4 cup. This salad is delicious served with salmon.
- Toast hazelnuts in a dry skillet for about 15 minutes or toast on a sheet pan in an oven at 350°F (stir 2-3 times for both methods); allow to cool and gently rub off outer skin, coarsely chop, and set aside.
- Make the Maple-Dijon Vinaigrette and toss 4 tablespoons with the arugula and Gorgonzola cheese. Transfer to serving plates.
- Arrange the pear slices in a fan on top and sprinkle with hazelnuts.
