Hazelnut & Mushroom Salad
Serves 6 to 8
- 1/2 lb. mushrooms, sliced
- 3/4 cup salad oil
- 1/2 cup wine vinegar
- 2 tablespoons water
- 3/4 teaspoon each salt and savory
- 1/4 teaspoon onion powder
- 1/8 teaspoon pepper
- 1 small head romaine, torn into bite sized pieces
- 3/4 cup roasted & chopped Oregon hazelnuts
Combine mushrooms, oil, vinegar, water and seasonings.
Chill about 1 hour. Toss undrained mushrooms with romaine and
hazelnuts in salad bowl.
Recipe from Oregon
Hazelnut Commission
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