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Fennel and Roasted Vegetable Salad with Hazelnut Dressing

By The Canadian Living Test Kitchen

Tested till perfect

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Fennel and Roasted Vegetable Salad with Hazelnut Dressing

This recipe makes 4 servings

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Nutritional Info

Per serving: about -
cal 300
pro 5 g
total fat 25 g
sat. fat 3 g
carb 18 g
fibre 6 g
chol 0 mg
sodium 364 mg
% RDI: -
calcium 6
iron 16
vit A 16
vit C 53
folate 35

Ingredients

Preparation

Cut eggplants into 1-inch (2.5 cm) chunks. Remove stems from mushrooms and, using spoon, gently scrape out dark gills; cut into quarters. Quarter tomatoes lengthwise. Place vegetables in large bowl.

Add oil, vinegar, garlic, salt and pepper; toss gently to coat. Spread on large rimmed baking sheet. Roast in 425°F (220°C) oven until tender, about 25 minutes. Let cool.

Meanwhile, in pot of boiling salted water, cook sugar snap peas until bright green, about 2 minutes. Drain and chill in ice water; drain and set aside on towel.

Dressing: In large bowl, whisk together hazelnuts, oil, vinegar, orange rind and juice, honey, salt and pepper.

Cut fennel crosswise into paper-thin slices. Add to dressing along with salad greens and sugar snap peas; toss to coat.

Evenly mound roasted vegetables in centre of each plate; top with salad.

Source : Canadian Living Magazine: May 2003

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