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Hazelnut Vegetable Salad
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1/4 cup olive oil
2 tablespoons lemon juice
2 teaspoons cider vinegar
2 teaspoons honey
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1/2 pound sliced fresh mushrooms
1/2 medium sweet red pepper, julienned
2 celery ribs, julienned
3 tablespoons minced chives
4 lettuce leaves
8 asparagus spears, cooked and drained
2 tablespoons chopped hazelnuts
For dressing, in a small bowl, whisk the first six ingredients. In a large bowl,
combine the mushrooms, red pepper, celery and chives. Drizzle with dressing and
toss to coat. Refrigerate until serving. Place lettuce on salad plates; top
with asparagus and mushroom mixture. Sprinkle with hazelnuts.
Yield: 4 servings.
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Printed from tasteofhome.com Oct 13, 2008Copyright Reiman Media Group, Inc © 2008 |