Yield: 10 Servings
Measure | Ingredient |
---|---|
1 \N | Head Romaine torn into bite-size pieces |
1 \N | Avocado; peeled and cubed |
2 \N | 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 |
\N \N | Freshly ground pepper to taste |
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