Autumn Salad

Name: Autumn Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 liters lightly packed 3-inch pieces rinsed and crisped butter lettuce (see notes); 118 milliliters hazelnuts; 1 Tbsp lemon juice; 6 Medjool dates (1/4 lb. total); 1 Tbsp extra-virgin olive oil; 710 milliliters lightly packed 3-inch pieces rinsed and crisped radicchio; 8 servings Salt and pepper; 4 Satsuma tangerines (1 1/3 lb. total)

Autumn Salad is a gluten free, primal, and whole 30 recipe with 8 servings. This recipe covers 11% of your daily requirements of vitamins and minerals. One serving contains 144 calories, 2g of protein, and 7g of fat. If you have satsuma tangerines, hazelnuts, medjool dates, and a few other ingredients on hand, you can make it. It works best as a side dish, and is done in approximately 45 minutes.

Instructions

Put hazelnuts in an 8- or 9-inch pan.

Ingredients you will need

Hazelnuts

Equipment you will use

Frying Pan

Bake in a 350 oven until golden beneath skins, 12 to 15 minutes.

Equipment you will use

Oven

Pour onto a towel; let cool. Rub nuts in towel to remove loose skins. Lift nuts from towel and reserve; discard skins.

Ingredients you will need

Nuts

Dry Seasoning Rub

Grate 1/2 teaspoon peel from 1 tangerine.

Ingredients you will need

Tangerine

Cut tangerine in half and ream 1/4 cup juice; use another tangerine if necessary. Put peel and juice in a wide, shallow bowl. Peel remaining tangerines. Pull each apart into halves.

Ingredients you will need

Tangerine

Juice