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Oregon Fall Salad


"Hearty entree salad showcasing Oregon hazelnuts. Feel free to use any seasonal apple variety, I prefer Gala or Honeycrisp."
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20 m servings 458 cals
Original recipe yields 2 servings

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  • Prep

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  1. Whisk olive oil, cider vinegar, sea salt, and black pepper together in a large bowl until dressing is smooth. Pour salad greens into bowl and toss in dressing to coat.
  2. Cook and stir hazelnuts in a skillet over medium heat until lightly browned, 4 to 7 minutes. Transfer hazelnuts to a work surface and roughly chop.
  3. Layer apple slices, Cheddar cheese, and hazelnuts atop dressed greens.

Nutrition Facts

Per Serving: 458 calories; 35.1 g fat; 29.5 g carbohydrates; 13.2 g protein; 23 mg cholesterol; 334 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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This is such a nice, simple, light salad. My bags of greens were 7oz each (and I used two), so I knew I'd have to increase the dressing to coat it all. I upped the EVOO to 2 TBSP and the vineg...