Recipes

Arugula, Pear and Hazelnut Salad Recipe

Atkins Arugula, Pear and Hazelnut Salad
8.1g
Net Carbs
Prep Time: 10 Minutes
Style:American
Cook Time: 0 Minutes
Phase: Phase 3
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
7.7g

Protein

20.6g

Fat

4.9g

Fiber

252.2cal

Calories

calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 2 Keto Maple-Dijon Vinaigrette
  • 40 nuts Hazelnuts or Filberts Nuts
  • 10 oz Arugula (Rocket)
  • 0 1/2 cup, crumbled Gorgonzola Cheese
  • 1 pear, medium (approx 2-1/2 per lb) Pears

DIRECTIONS

Use the Atkins recipe to make Maple-Dijon Vinaigrette for this recipe.  You will need 4 tablespoons or 1/4 cup.  This salad is delicious served with salmon.
  
  1. Toast hazelnuts in a dry skillet for about 15 minutes or toast on a sheet pan in an oven at 350°F (stir 2-3 times for both methods); allow to cool and gently rub off outer skin, coarsely chop, and set aside.  
  2. Make the Maple-Dijon Vinaigrette and toss 4 tablespoons with the arugula and Gorgonzola cheese.  Transfer to serving plates.  
  3. Arrange the pear slices in a fan on top and sprinkle with hazelnuts.

Cooking Tip

Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.

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