nutritional information


  • Calories: 330
  • Protein: 7 g
  • Total Fat: 24 g
  • Saturated Fat: 5 g
  • Carbohydrates: 26 g
  • Cholesterol: 15 mg
  • Sodium: 280 mg
  • Fiber: 6 g
  • Sugar: 17 g

Spicy Greens Salad with Figs, Beets and Gorgonzola

Serves 4

To toast and peel the hazelnuts for this recipe, preheat the oven to 400F. Spread the hazelnuts on a cake pan. Toast the nuts for 6 to 8 minutes, or until the skins crack. Remove them from the oven, and cool for  about 10 minutes. Rub the hazelnuts in a kitchen towel to loosen the skins. Pick the nuts out of the towel, and discard the bits of skin.
Spicy Greens Salad
  • 4 medium-sized beets, tops trimmed off
  • 6 cups mixed arugula, baby spinach and shredded radicchio, washed and dried
  • 4 fresh figs, stems trimmed, quartered lengthwise
  • 30 chopped, toasted hazelnuts
  • 2 Tbs. olive oil
  • 2 Tbs. hazelnut oil
  • 2 Tbs. red wine vinegar
  • 2 Tbs. orange juice
  • 1 Tbs. brown sugar
  • ½ cup crumbled Gorgonzola cheese
  • Salt and freshly ground black pepper to taste
  1. Preheat the oven to 400F.
  2. Wrap the beets in foil, and bake for 45 minutes to 1 hour, or until very tender when poked with a skewer or thin paring knife. Remove from the oven, let beets cool and slip off the skins with a paring knife. Dice the beets, and set them aside.
  3. To make the Vinaigrette: Put all the vinaigrette ingredients into a blender, and purée until smooth.
  4. To assemble the Spicy Greens Salad: In a large bowl, toss the beets and greens with the vinaigrette. Divide the salad equally among 4 plates. Top with the figs, sprinkle with the hazelnuts and serve.


September 2004

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