|½ pounds||Mushrooms, sliced|
|¾ cup||Salad oil|
|½ cup||Wine vinegar|
|¼ teaspoon||Onion powder|
|1 small||Head romaine torn into bite sized pieces|
|¾ cup||Roasted & chopped hazelnuts (Oregon)|
Combine mushrooms, oil, vinegar, water and seasonings. Chill about 1 hour. Toss undrained mushrooms with romaine and hazelnuts in salad bowl.
Yield: 6 to 8 servings.
* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board
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