Radicchio and Arugula Salad with Dates, Hazelnuts, and Feta

Name: Radicchio and Arugula Salad with Dates, Hazelnuts, and Feta
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 6
Cuisine: Global
Ingredients: 473 milliliters arugula; 2 Tbsps balsamic vinegar; 12 dates, pitted, quartered lengthwise; 85 grams feta cheese, crumbled; 118 milliliters hazelnuts; 5 Tbsps extra-virgin olive oil; 2 small heads radicchio (15 ounces total), cut into 1-inch pieces; 2 Tbsps red wine vinegar

You can never have too many side dish recipes, so give Radicchio and Arugula Salad with Dates, Hazelnuts, and Fetan a try. This gluten free, primal, and vegetarian recipe serves 6. One serving contains 272 calories, 5g of protein, and 21g of fat. From preparation to the plate, this recipe takes about 25 minutes. Head to the store and pick up hazelnuts, balsamic vinegar, feta cheese, and a few other things to make it today.

Instructions

Preheat oven to 350°F.

Equipment you will use

Oven

Place hazelnuts onbaking sheet; toast until fragrant and skinsbegin to crack, 10 to 12 minutes.

Ingredients you will need

Hazelnuts

Toast

Let coolbriefly. Wrap hazelnuts in kitchen towel;rub briskly to remove as much skin aspossible. Chop hazelnuts coarsely; set aside.DO AHEAD: Can be made 1 day ahead. Store inairtight container at room temperature.

Ingredients you will need

Hazelnuts

Wrap