Pear-Hazelnut Dressing - 2g Carbs, 0g Fiber
From: Eating Well - Summer 2002
Pure hazelnut oil adds a deep, dark nuttiness to this sweet and tangy
dressing that marries beautifully with mixed bitter greens or Bibb
lettuce salads topped with fresh and dried fruit, such as pears and
figs, and chopped toasted hazelnuts.
Makes: About 1 cup
Active Time: 10 minutes
Total Time: 10 minutes
1 8-oz can pears in light syrup
3 Tbsp cider vinegar
2 Tbsp hazelnut oil, or walnut oil (see Ingredient note)
2 Tbsp dry white wine
1/8 tsp salt
Freshly ground pepper, to taste
1 1/2 Tbsp finely chopped fresh chives
Drain pears, reserving 2 tablespoons of the syrup. Combine the pears
and reserved syrup with vinegar, oil, wine, salt and pepper in a
blender; blend until smooth. Stir in chives.
Serving Size: 1 Tbsp
Nutrition per Serving:
26 Calories, 2g Fat, 0g Sat, 1g Mono, 0mg Cholesterol, 0g Protein,
2g Carbs, 0g Fiber, 20mg Sodium, 4mg Potassium
Exchanges: Free Food
Tips & Notes - -
Ingredient Note:
If you do not have any nut oil on hand, use extra-virgin olive oil.
Nut oils:
Oils pressed from hazelnuts and walnuts add a special fragrance to
salad dressings. And from a nutritional point of view, they are a
good choice because they contain a high ratio of monounsaturated
fats. Nut oils are available in specialty stores—be prepared, they
can be expensive. Nut oils are prone to rancidity, so store them
in the refrigerator.
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