46 hazelnut spinach salad Recipes

unsweetened pomegranate juice, fresh lemon juice, roasted hazelnut oil or extra-virgin olive oil, kosher salt, minced fresh thyme leaves, freshly ground black pepper, spinach leaves (about 2 lightly packed qts.), shredded radicchio (from 1 head ), pomegranate seeds, coarsely chopped toasted hazelnuts, firm-ripe bartlett pear

extra virgin olive oil, aged balsamic vinegar, sugar-free strawberry preserves, freshly ground black pepper to taste, torn fresh spinach, romaine lettuce leaves, chopped hazelnuts, golden raisins, red onion, thinly sliced, plain mini shredded wheat cereal biscuits, ripe avocado, sliced

coarsely chopped macadamia nuts, blood oranges (if unavailable, you can use regular oranges), baby spinach leaves, washed, stemmed, dried and torn into bite-size pieces, cooked corn, garlic clove, minced, dijon mustard, sherry wine vinegar, hazelnut oil, fresh blood orange juice , reserved from sectioning fruit

soft fresh goat cheese, room temperature, hazelnut oil or olive oil, minced fresh rosemary, divided, grated lemon peel, serrano ham or prosciutto (about 7 oz), stemmed baby spinach leaves, sherry wine vinegar, minced shallot, sugar, assorted red and bronze lettuces , coarsely torn, chopped husked toasted hazelnuts, divided

red onions, finely diced, olive oil (okay to substitute grape seed oil), dried mission figs, sliced (or other varieties of figs such as calmyrna), brown sugar , packed (i tested muscovado for a change), sherry wine vinegar or 2 tbsp apple cider vinegar, fresh baby spinach leaves, feta cheese, crumbled, hazelnuts, toasted and coarsely chopped, cracked black pepper

sherry vinegar, blood oranges, divided (3 sectioned, about 1 cup; 1 juiced , about 1/4 cup), dijon mustard, olive oil, salt, pepper, duck confit leg (5-6 oz), shredded, skin, fat , and bones discarded (about 3/4 cup), mixed winter salad greens (such as romaine, escarole, and spinach), skinned chopped hazelnuts, toasted

marmalade, lemon, extra-virgin olive oil, salt and freshly ground black pepper, young spinach, arugula, navel orange, peeled and thinly sliced into discs, red onion, very thinly sliced, chopped hazelnuts, toasted

baby spinach, washed and dried, belgian endive , cut crosswise into 1/2-inch-3/4-inch-inch strips, mandarin orange, peeled and cut into segments (canned mandarin okay), frangelico, olive oil, fresh lemon juice, salt, cracked black pepper , to taste, hazelnuts, toasted and coarsely chopped

beetroot (fresh, not pickled, about 4 bulbs with leaves or you can substitute with baby spinach leaves), green beans, red onion, finely sliced (optional), pine nuts (or a small handful of hazelnuts, roughly chopped, if preferred), feta cheese, red wine vinegar, extra virgin olive oil, garlic clove, crushed, capers (drained if in brine or soaked in milk for 1/2 hr is packed in salt), salt and pepper, to taste

romaine lettuce, washed and torn, spinach leaves, washed and torn (or arugala), radicchio, leaves washed and torn, red bell pepper, sliced into thin strips, green bell pepper, sliced into thin strips, jicama, peeled and diced (or sliced water chestnuts cut in slivers), hazelnut oil (or walnut oil), rice wine vinegar, lemon juice (3/4 tsp plus 1/8 tsp), sugar, ginger, ground, salt, pepper, butter, hazelnuts, shelled, toasted and coarsely chopped, corn syrup, brown sugar, butter, salt

peaches, hazelnut oil, balsamic vinegar, cooked chicken, hazelnuts, cilantro, salt, pepper, spinach leaves

blood oranges or navel oranges (2 1/4 lb), minced shallot (1 medium), sherry vinegar or white wine vinegar, extravirgin olive oil, honey, minced fresh thyme, black pepper, salt, baby arugula or spinach, spring mix salad greens, torn radicchio (about 1/2 head ), chopped skinless hazelnuts, toasted

venison loin, olive oil, pepper, thyme, baby beets, shallots or 8 baby onions, salt, baby spinach, washed, pink lady apple, finely sliced, extra virgin olive oil, red wine vinegar, roasted hazelnuts, chopped

chicken breast fillets, skins removed, chicken stock, fresh lime juice, ripe mango, ripe avocado, baby spinach leaves, toasted hazelnuts, sunflower oil, sesame oil, lime, finely grated rind and juice, clear honey, soy sauce, sodium reduced

baby greens or 6 cups baby spinach, washed, ripe nectarines, pecarino cheese, prosciutto , cut into strips, toasted hazelnuts , chopped rough, salad dressing (see below )

vinaigrette, plum preserves, champagne vinegar or white wine vinegar, dijon mustard, canola or peanut oil, chopped shallots, salt and freshly ground black pepper to taste, salad, spinach or 1 lb. fresh loose, red or green swiss chard or young kale, heads frisee or escarole, olive oil or peanut oil, roasted , peeled hazelnuts, roughly chopped (about 3 oz)

tillamook butter, divided, hazelnuts, shelled, honey, brown sugar, salt, garlic clove, peeled and minced finely, coarse grain mustard (i used oregon s ingelhoffer mustard), white balsamic vinegar (or dark ), fresh parsley, minced (or other herb of choice), extra virgin olive oil, salt , to taste, cracked black pepper , to taste, baby spinach leaves, washed and drained, dried cranberries, oregon blue cheese (or comparable quality bleu cheese)

sliced strawberry, olive oil, balsamic vinegar, garlic cloves, minced, honey mustard, salt, cayenne pepper, yellow sweet pepper, cooked cubed chicken, bocconcini, quartered (1 1/2 -inch), olive oil, salt, chopped fresh herbs, strawberries, baby spinach, coarsely chopped hazelnuts or 1/2 cup almonds, toasted