Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 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 | Sugar |
| 2 tablespoons | Cider vinegar |
| \N \N | Salt and pepper to taste |
| 1 dash | Tabasco sauce |
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