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Pomegranate and Hazelnut Salad Recipe

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This recipe for Pomegranate and Hazelnut Salad, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Minneapolis Star and Tribune
Added: Friday, March 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/3 c. hazelnuts
1 pomegranate
6 generous handfuls of mixed greens
Dressing:
1/2 tbsp. red wine vinegar
1 1/2 tbsp. balsamic vinegar
6 tbsp. olive oil
Salt and pepper

Directions:
Directions:
To toast hazelnuts, spread the shelled nuts in a shallow pan and roast in a 275 oven for 20-30 min. or until the skins crack. To remove skins, rub the hazelnuts while warm with a rough cloth. Chop coarsely. Remove the seeds from the pomegranate. Put the greens in a large salad bowl and add the vinegars, olive oil and salt and pepper to taste. Toss, making sure all the leaves are evenly coated. Taste and adjust the seasoning as necessary. Add the toasted hazelnuts and pomegranate seeds, toss again and serve.

 

 

 

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