Yield: 6 Servings
|8 cups||Mixed greens torn into bite size pieces|
|2 \N||Green onions; chopped|
|¼ cup||Chopped celery|
|1 cup||Drained Mandarin oranges|
|½ cup||Salad oil|
|¼ cup||Chopped parsley|
|2 tablespoons||Cider vinegar|
|\N \N||Salt and pepper to taste|
|1 dash||Tabasco sauce|
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