Hazelnut & mushroom salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Mushrooms, sliced |
| ¾ | cup | Salad oil |
| ½ | cup | Wine vinegar |
| 2 | tablespoons | Water |
| ¾ | teaspoon | Salt |
| ¾ | teaspoon | Savory |
| ¼ | teaspoon | Onion powder |
| ⅛ | teaspoon | Pepper |
| 1 | small | Head romaine torn into bite sized pieces |
| ¾ | cup | Roasted & chopped hazelnuts (Oregon) |
Directions
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