Spinach salad with roasted hazelnuts
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Hazelnut oil or olive oil |
| 1 | Lemon; juiced | |
| 1 | tablespoon | Dijon mustard |
| ¼ | teaspoon | Fresh ground pepper |
| 2 | teaspoons | Honey |
| 1 | teaspoon | Worcestershire sauce |
| ½ | teaspoon | Salt |
| 1 | pounds | Fresh spinach |
| ¼ | pounds | Fresh mushrooms |
| ¼ | cup | Crisp fried bacon, diced |
| ⅓ | cup | Chopped Oregon hazelnuts (roasted) |
Directions
DRESSING
SALAD
Combine dressing ingredients in small bowl. Mix well and chill. Wash spinach and tear into small pieces. Combine mushrooms with spinach in salad bowl. Toss with bacon and chopped hazelnuts. Add dressing and mix well. Garnish with hard-boiled eggs, if desired.
* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board
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