Hazelnut dressing

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

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Serves: 8

Time to make: 10 mins

Ingredients

More weights & measures

25g hazelnuts, toasted, chopped

4 tablespoons olive oil

1 tablespoon Dijon mustard

3 tablespoons white wine vinegar

1-2 cloves garlic, crushed

2 teaspoons sugar

1 orange, juice

3 tablespoons fresh parsley

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Instructions

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1 Whisk all the ingredients except parsley together. Stir in parsley when ready to serve. Drizzle dressing over salad and toss.

HFG tip

Serve this dressing with a chicken, lettuce and fruity salad or a tossed green salad.
Store dressing in a sealed container in the fridge for 1 day.
Whisk up dressing before serving, taste and adjust seasonings.

Nutrition Info (per serve)

Calories 91 cal

Kilojoules 380 kJ

Protein 1 g

Total fat 9 g

Saturated fat 1 g

Carbohydrates 5 g

Sugar 2 g

Dietary fibre 1 g

Sodium 30 mg

Calcium 10 mg

Iron 0.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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