Vegetarian Roasted Hazelnut Salad

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Vegetarian Roasted Hazelnut Salad

 

1 head Romaine, torn into bite-size pieces

1 avocado, peeled and cubed

2 tomatoes, seeded and cubed

1/2 cup roasted 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

 

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.

Makes 10 servings.