Serves: 10
Total Calories: 118

Salad:
1/2 cup Oregon hazelnut, roasted
1 head Romaine lettuce, torn into bite-size pieces
1 avocado, peeled and cubed
2 tomatoes, seeded and cubed
1/2 cup alfalfa sprouts
1/3 cup sliced green onions
1/2 cup shredded mozzarella cheese
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Dressing:
2 tablespoons white wine vinegar
1 - 2 tablespoon Dijon style mustard
1/3 cup olive oil
freshly ground pepper to taste

Salad:
To roast hazelnuts, place on a cookie sheet in a 275° oven for 20–30 minutes, until skins crack. To remove skins, rub warm nuts between your hands or in a towel. (Or microwave 3–4 minutes on full power.) Chop nuts, saving a few whole nuts for garnish.

In a large salad bowl toss romaine, avocado, tomatoes, nuts, sprouts, onions, and cheese.

Dressing:
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.

Nutritional Facts:

Serves: 10
Total Calories: 118
Calories from Fat: 85

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