1 head Romaine, torn into bite-size pieces
1 avocado, peeled and cubed
2 tomatoes, seeded and sliced
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 tablespoons white wine vinegar
2 tablespoons Dijon mustard
1/3 cup olive oil
Freshly ground pepper, to taste
Servings: 10
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.
1 avocado, peeled and cubed
2 tomatoes, seeded and sliced
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 tablespoons white wine vinegar
2 tablespoons Dijon mustard
1/3 cup olive oil
Freshly ground pepper, to taste
Servings: 10
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.
