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Picture of Radicchio and Arugula Salad with Dates, Hazelnuts, and Feta
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2129 kcal 106 %
  • Fat 128 g 197 %
  • Saturated 24 g 119 %
  • Carbs 246 g 82 %
  • Fiber 28 g 112 %
  • Protein 31 g 62 %
  • Cholesterol 76 mg 25 %
  • Sodium 1034 mg 43 %
  • Calcium 790 mg 79 %
  • Magnesium 329 mg 78 %
  • Potassium 3256 mg 69 %
  • Iron 9 mg 48 %
  • Zinc 7 mg 61 %
  • Phosphorus 762 mg 109 %
  • Vitamin A 177 µg 20 %
  • Vitamin C 25 mg 28 %
  • Thiamin (B1) 1 mg 63 %
  • Riboflavin (B2) 1 mg 81 %
  • Niacin (B3) 7 mg 45 %
  • Vitamin B6 2 mg 122 %
  • Folate equivalent (total) 293 µg 73 %
  • Vitamin B12 1 µg 60 %
  • Vitamin D 0 µg 2 %
  • Vitamin E 24 mg 162 %
  • Vitamin K 562 µg 468 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Radicchio and Arugula Salad with Dates, Hazelnuts, and Feta

Ingredients

  • 1/2 cup hazelnuts
  • 2 tablespoons red wine vinegar
  • 2 tablespoons balsamic vinegar
  • 5 tablespoons extra-virgin olive oil
  • 2 small heads of radicchio (15 ounces total), cut into 1-inch pieces
  • 2 cups arugula
  • 12 dates, pitted, quartered lengthwise
  • 3 ounces feta cheese, crumbled

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