Roasted oregon hazelnut salad
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Head Romaine torn into bite-size pieces | |
| 1 | Avocado; peeled and cubed | |
| 2 | Tomatoes; seeded and cubed | |
| ½ | cup | Roasted Oregon hazelnuts |
| ½ | cup | Alfalfa sprouts |
| ⅓ | cup | Green onions, sliced |
| ½ | cup | Mozzarella cheese, shredded |
| 2 | tablespoons | White wine vinegar |
| 2 | tablespoons | Dijon mustard |
| ⅓ | cup | Olive oil |
| Freshly ground pepper to taste | ||
Directions
DRESSING
Chop nuts, saving a few whole nuts for garnish. In a large salad bowl, toss Romaine, avocado, tomatoes, nuts, sprouts, onions, and cheese. In a small bowl, whisk together vinegar and mustard.
Gradually drizzle in olive oil. Whisk; add pepper. Chill and pour over salad just before serving. Garnish with whole roasted hazelnuts.
* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board