Corn Salad With Hazelnuts, Pecorino, and Mint recipes

Corn Salad With Hazelnuts, Pecorino, and Mint recipes
12 Ingredients
  • 1/2 cup blanched hazelnuts
  • 4 ears of corn, husked
  • 1 garlic clove, finely grated
  • 2 tablespoons fresh orange juice
  • 2 tablespoons unseasoned rice vinegar
  • 1 teaspoon finely grated lemon zest
  • kosher salt
  • 2 tablespoons vegetable oil
  • 2 ounces Pecorino Toscano, shaved
  • 1/4 cup coarsely chopped mint
  • 1/4 cup coarsely chopped tarragon
  • 1 teaspoon Aleppo-style pepper
Nutrition
361
18% daily value
4 servings
                                       
                                            high-​fiber, vegetarian, gluten-​free
     

Fat

34% 22

Saturated

19% 4

Trans

- 0

Monounsaturated

- 14

Polyunsaturated

- 3

Carbs

12% 36

Carbs (net)

- 30

Fiber

23% 6

Sugars

- 6

Sugars, added

- 0

Protein

24% 12

Cholesterol

5% 15

Sodium

18% 429

Calcium

21% 214

Magnesium

21% 86

Potassium

17% 608

Iron

15% 3

Zinc

12% 2

Phosphorus

40% 278

Vitamin A

4% 38

Vitamin C

28% 17

Thiamin (B1)

17% 0

Riboflavin (B2)

13% 0

Niacin (B3)

14% 3

Vitamin B6

20% 0

Folate equivalent (total)

20% 81

Folate (food)

- 81

Folic acid

- 0

Vitamin B12

3% 0

Vitamin D

0% 0

Vitamin E

21% 4

Vitamin K

6% 4
Comments
 
×