Escarole And Butter Lettuce Salad With Pomegranate Seeds And Hazelnuts

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Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

1/4 cup Champagne vinegar or white wine vinegar

1/4 cup fresh orange juice

1 1/2 teaspoons fresh lemon juice

1 teaspoon fresh lime juice

1 teaspoon finely grated lemon peel

1 teaspoon finely grated lime peel

1 teaspoon finely grated orange peel

1/2 cup grapeseed oil or olive oil

1 large head of escarole, coarsely torn

1 head of butter lettuce, coarsely torn

1 Granny Smith apple, quartered, cored, thinly sliced

1 cup fresh pomegranate seeds

2/3 cup hazelnuts, toasted , husked

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