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Toasted Hazelnut Salad With Dried Cranberries And Hazelnut Vinaigrette

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Epicurious
Related tags
snacks dairy free low carb vegan vegetarian mothers' day lunch
Nutrition per serving    (USDA % daily values)
CAL
213
FAT
48%
CHOL
0%
SOD
1%

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Ingredients for 6 servings

3 tablespoons olive oil, or to taste

2 large shallots, chopped fine (about 1/2 cup)

1/2 cup dried cranberries (about 2 ounces)

4 tablespoons Sherry vinegar, or to taste

3 tablespoons water

1 tablespoon sugar

1/2 cup hazelnuts (about 2 ounces), toasted lightly and skinned

1/2 teaspoon Dijon mustard

1 tablespoon hazelnut oil if desired

3 cups baby Bibb lettuce (about 3 medium heads)

2 cups frisée (about 2 ounces)

2 cups baby spinach or tatsoi (thick, spoon shaped Asian greens), about 2 ounces

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