Hazelnut & mushroom salad

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

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