A fresh seasonal salad of peppery watercress, bitter white chicory leaves (endive), sweet clementine, toasted hazelnuts and walnuts, dressed in a sweet clementine and mustard dressing.
Chicory clementine & nut salad
Chicory clementine & nut salad | Gestational Diabetes UK
Add the hazelnuts to a frying pan and toast lightly for a few minutes until golden. Remove from the heat and crush slightly, then set aside
Add the salad dressing ingredients to a jar or container with a lid and shake until emulsified. Taste and adjust ingredients to your taste/liking
Pour some dressing over the salad leaves and toss well
Peel the other clementine, then cut into slices
Add the dressed salad leaves to a bowl/plate, add the clementine slices, crushed toasted hazelnuts and some walnuts. Top with any remaining dressing
Notes
For this recipe, you need to use a sugar-free, low carb syrup. These may be hard to find in local stores, so you may need to order this online. The brand I like to use is NKD Living NKD syrup. I like this particular syrup as it is very sweet and much thicker than many other sugar-free syrups I’ve tried. The ingredients are: Isomalto-oligosaccharides (IMO), Barley Malt Extract, Stevia glycosides (Stevia). I buy mine from Amazon. Another low carb alternative is the Skinny Food Co. Golden syrup which is much runnier and a sucralose based syrup. Either works well in this recipe, but please note that the Skinny Food Co. syrup is very runny!
Nutrition
Calories: 642kcal | Carbohydrates: 20g | Protein: 14g | Fat: 61g | of which saturates: 6g | Fibre: 14g | of which sugars: 3g
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