Roasted Oregon Hazelnut Salad Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
1 Head: Romaine torn into bite-size pieces,
1: Avocado, peeled and cubed
2: Tomatoes, seeded and cubed
1/2 cup: Roasted Oregon hazelnuts,
1/2 cup: Alfalfa sprouts,
1/3 cup: Green onions, sliced
1/2 cup: Mozzarella cheese, shredded
DRESSING
2 tbsp: White wine vinegar,
2 tbsp: Dijon mustard,
1/3 cup: Olive oil,
Freshly ground pepper, to taste
Directions:
Chop nuts, saving a few whole nuts for garnish. In a large salad
bowl, toss Romaine, avocado, tomatoes, nuts, sprouts, onions, and
cheese. In a small bowl, whisk together vinegar and mustard.
Gradually drizzle in olive oil. Whisk; add pepper. Chill and pour
over salad just before serving. Garnish with whole roasted hazelnuts.
* COOKFDN brings you this recipe with permission from: * Oregon
Hazelnut Industry and The Hazelnut Marketing Board
Source from luhu.jp
bowl, toss Romaine, avocado, tomatoes, nuts, sprouts, onions, and
cheese. In a small bowl, whisk together vinegar and mustard.
Gradually drizzle in olive oil. Whisk; add pepper. Chill and pour
over salad just before serving. Garnish with whole roasted hazelnuts.
* COOKFDN brings you this recipe with permission from: * Oregon
Hazelnut Industry and The Hazelnut Marketing Board
Source from luhu.jp
Tags
Salads