Mandarin hazelnut salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | cups | Mixed greens torn into bite size pieces |
| 2 | Green onions; chopped | |
| ¼ | cup | Chopped celery |
| 1 | cup | Drained Mandarin oranges |
| ½ | cup | Salad oil |
| ¼ | cup | Chopped parsley |
| 2 | tablespoons | Sugar |
| 2 | tablespoons | Cider vinegar |
| Salt and pepper to taste | ||
| 1 | dash | Tabasco sauce |
Directions
PARSLEY DRESSING
Mix all ingredients and allow flavors to blend.
1 cup roasted Oregon hazelnuts, carmelized* Toss greens, onions, celery and oranges with dressing. Sprinkle with hazelnuts.
*Carmelized hazelnuts: To carmelize hazelnuts, slowly melt 2 tablespoons of sugar in heavy skillet. Mix nuts, covering well with sugar. Cook until a light amber color. Allow to cool on wax paper before use.
Yield: 4 to 6 servings
* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board