Oregon
orapostille.Com

1/2 lb. mushrooms, sliced
3/4 cup salad oil
1/2 cup wine vinegar
2 tablespoons water
3/4 teaspoon each salt and savory
1/4 teaspoon onion powder
1/8 teaspoon pepper
1 small head romaine, torn into bite sized pieces
3/4 cup roasted & chopped Oregon hazelnuts

Combine mushrooms, oil, vinegar, water and seasonings. Chill about 1 hour. Toss undrained mushrooms with romaine and hazelnuts in salad bowl.

Tags:  hazelnut & mushroom salad