Yield: 6 Servings
| Measure | 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) |
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