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Roasted oregon hazelnut salad
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| Artist: |
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| Categories: |
Roasted, Salads |
| Yield: |
10 |
| Rating: |
0 |
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Ingredients:
| 1
| | Head Romaine | | | -torn into bite-size pieces | | 1
| | Avocado, peeled and cubed | | 2
| | Tomatoes, seeded and cubed | | 1/2
| cup | Roasted Oregon hazelnuts | | 1/2
| cup | Alfalfa sprouts | | 1/3
| cup | Green onions, sliced | | 1/2
| cup | Mozzarella cheese, shredded | | | DRESSING | | 2
| tbsp | White wine vinegar | | 2
| tbsp | Dijon mustard | | 1/3
| cup | Olive oil | | | Freshly ground pepper | | | -- to taste |
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Procedures:
| 1 | Chop nuts, saving a few whole nuts for garnish. | | 2 | In a large salad bowl, toss romaine, avocado, tomatoes, nuts, sprouts, onions, and cheese. | | 3 | In a small bowl, whisk together vinegar and mustard. | | 4 | Gradually drizzle in olive oil. | | 5 | Whisk; add pepper. | | 6 | Chill and pour over salad just before serving. | | 7 | Garnish with whole roasted hazelnuts. | | 8 | * cookfdn brings you this recipe with permission |
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