Hazelnut tropical salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Mayonnaise |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Curry power |
| 1 | dash | Pepper |
| 2 | pounds | Shrimp, shelled, cleaned & cooked |
| 1 | cup | Cooked rice |
| ½ | cup | Roasted & chopped hazelnuts (Oregon) |
| ¾ | cup | Chopped celery |
| ¼ | cup | Finely chopped onion |
| 4 | mediums | Bananas (all yellow) |
| Romaine lettuce | ||
| Lemon juice | ||
| Oregon hazelnuts (roasted and chopped) | ||
Directions
Blend mayonnaise with seasonings in bowl. Add shrimp, rice, hazelnuts, celery and onion. Toss lightly and chill. Halve bananas lengthwise, brush with lemon juice. Arrange bananas and shrimp/nut mixture on lettuce. Sprinkle with additional chopped hazelnuts.
* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board