Introducing HormoneSync for Weight Loss, a program to help you lose 1 to 3 pounds a week, safely and healthfully.
|1/4 cup||chopped hazelnuts|
|1 1/2 tbsp||light brown sugar|
|1 1/2 tsp||egg white|
|2 tsp||fresh orange juice|
|1 1/2 tsp||toasted hazelnut oil|
|1/2 tsp||Dijon mustard|
|1/4 tsp||freshly ground black pepper|
|1 (7-ounce) package||fresh baby spinach (about 8 cups)|
|1 cup||orange sections (about 4 oranges)|
Combine the first 4 ingredients, tossing well to coat. Place hazelnut mixture on a nonstick baking sheet coated with cooking spray; bake at 350° for 6 minutes or until lightly browned. Remove from oven; cool.
Combine juice and next 4 ingredients (juice through pepper), stirring well with a whisk. Place the spinach in a large bowl; drizzle with juice mixture. Toss gently to coat. Place about 1 3/4 cups salad mixture on each of 4 plates; top with 1/4 cup orange sections and 1 tablespoon hazelnut mixture.
Yield: 4 servings
CALORIES 117 (49% from fat); FAT 6.4g (sat 0.5g,mono 4.7g,poly 0.9g); IRON 2.2mg; CHOLESTEROL 0.0mg; CALCIUM 92mg; CARBOHYDRATE 14.1g; SODIUM 286mg; PROTEIN 3.5g; FIBER 3.4g
Hazelnuts have long been revered for their sweet, mild taste and have traditionally been used in desserts and pastries, especially those that contain chocolate. More recently, hazelnuts have been making their mark in kitchens across the country as an ingredient to pair with savoury ingredients such as meat, seafood and vegetables. Regardless of how you eat them, hazelnuts are worth adding to your diet thanks to their exceptional nutrient profile. This month we're hailing all things hazelnut!
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