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Oregon Salad Recipe 

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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