7 cups mixed greens (7 to 8 cups), torn into bite-size pieces
2 green onions, chopped
1/4 cup chopped celery
1 cup drained Mandarin oranges
PARSLEY DRESSING
Mix all ingredients and allow flavors to blend:
1/2 cup salad oil
1/4 cup chopped parsley
2 tablespoons sugar
2 tablespoons cider vinegar
Salt and pepper, to taste
Dash Tabasco sauce
1 cup roasted Oregon hazelnuts, caramelized*
Servings: 6
1. Toss greens, onions, celery and oranges with dressing. Sprinkle with hazelnuts.
2. *Caramelized hazelnuts: To caramelize hazelnuts, slowly melt 2 tablespoons of sugar in heavy skillet. Mix nuts, covering well with sugar. Cook until a light amber color. Allow to cool on wax paper before use.
Makes 4 to 6 servings.
2 green onions, chopped
1/4 cup chopped celery
1 cup drained Mandarin oranges
PARSLEY DRESSING
Mix all ingredients and allow flavors to blend:
1/2 cup salad oil
1/4 cup chopped parsley
2 tablespoons sugar
2 tablespoons cider vinegar
Salt and pepper, to taste
Dash Tabasco sauce
1 cup roasted Oregon hazelnuts, caramelized*
Servings: 6
1. Toss greens, onions, celery and oranges with dressing. Sprinkle with hazelnuts.
2. *Caramelized hazelnuts: To caramelize hazelnuts, slowly melt 2 tablespoons of sugar in heavy skillet. Mix nuts, covering well with sugar. Cook until a light amber color. Allow to cool on wax paper before use.
Makes 4 to 6 servings.
