Salads

Index of Salad Recipes:

Oriental Chicken Hazelnut Salad

4 cups thinly sliced Napa cabbage
2 cups diced, cooked chicken
1 1/2 cups chopped, toasted Oregon Hazelnuts
1 cup thinly sliced celery (2 stalks)
1/2 cup thinly sliced carrots (1 medium)
2 green onions (scallions) thinly sliced
2 tablespoons chopped fresh parsley
1-3 ounce package Ramen style noodles

Combine Napa cabbage, chicken, 1 cup of the hazelnuts, celery, carrots, green onions and parsley in large bowl. Break noodles into small pieces and add to mixture. Reserve seasoning packet for another use. Mix with just enough salad dressing to moisten. To serve, mound salad on serving plates and top wtih remaining hazelnuts. Makes 4 main dish servings.

Dressing:

1/2 cups mayonnaise
2 tablespoons Hazelnut oil
2 tablespoon rice (or other mild) vinegar
1 tablespoon honey
1 tablespoon ketchup
2 teaspoons Dijon style mustard
1/2 to 1 teaspoon red pepper flakes (or to taste)
1/2 teaspoon Chinese style 5-spice seasoning
1/2 teaspoon sesame oil
1/4 teaspoon salt

Place all ingredients in small bowl. Whisk until smooth. Taste, adjust seasonings and refrigerate.

Smoked Salmon, Artichoke & Wild Rice Salad with Hazelnuts

3 cups cooked brown rice, drained and chilled
1 cup cooked wild rice, drained and chilled
1 cup boned and flaked smoked salmon
1 6-ounce jar marinated artichoke hearts, drained and sliced in quarters
1/2 cup green onions, sliced diagonally in 1 inch pieces
2 tablespoons chopped parsley
2 tablespoons chopped fresh dillweed
1/2 cup coarsely chopped toasted hazelnuts

In a large bowl, combine all ingredients except hazelnuts. Add half of the dressing to the salad ingredients. Chill for several hours. Just before serving, add remaining dressing. Mix in hazelnuts.

Dressing

1 clove garlic, peeled
1 small shallot, peeled
1 tablespoon fresh tarragon leaves
1 tablespoon fresh dillweed leaves
1/2 cup light vegetable oil
1/3 cup fresh lemon juice
1 tablespoon honey
1 teaspoon Dijon mustard
1/4 teaspoon salt
freshly ground black pepper to taste

Mince garlic and shallot by pulsing several times in a food processor or mini-chop. Add remaining ingredients and process until smooth and creamy. Adjust seasonings to taste. Garnish with lemon slices, fresh dill and cucumber slices.

Mandarin Hazelnut Salad

7-8 cups mixed greens, torn into bite size pieces
2 green onions, chopped
1/4 cup chopped celery
1 cup drained Mandarin oranges
1 cup roasted Oregon hazelnuts, carmelized*

Toss greens, onions, celery and oranges with dressing. Sprinkle with hazelnuts.

Parsley Dressing:

1/2 cup salad oil
1/4 cup chopped parsley
2 tablespoons sugar
2 tablespoons cider vinegar
Salt and pepper to taste
Dash of Tabasco sauce

Mix all ingredients and allow flavors to blend.

Yield: 4 to 6 servings

*To carmelize hazelnuts, slowly melt 2 tablespoons sugar in heavy skillet. Mix nuts, covering well with sugar. Cook until light amber color. Allow to cool on wax paper before use.

Spinach Salad With Roasted Hazelnuts

Dressing:

2 tablespoons hazelnut oil or olive oil
juice of 1 lemon
1 tablespoon Dijon mustard
1/4 teaspoon fresh ground pepper
2 teaspoons honey
1 teaspoon Worcestershire sauce
1/2 teaspoon salt

Salad:

1 pound fresh spinach
1/4 pound fresh mushrooms
1/4 cup crisp fried bacon, diced
1/4 teaspoon fresh ground pepper
1/3 cup roasted & chopped Oregon hazelnuts

Yield: 4 servings.

Combine dressing ingredients in small bowl. Mix well and chill. Wash spinach and tear into small pieces. Combine mushrooms with spinach in salad bowl. Toss with bacon and chopped hazelnuts. Add dressing and mix well. Garnish with hard-boiled eggs, if desired.

Summer Fruit & Hazelnut Salad

1/2 cup roasted & chopped Oregon hazelnuts
1/2 lb. jicama, peeled, rinsed & cut into match stick pieces
1/4 cup orange juice
1 tablespoon lemon juice
1 teaspoon poppy seeds
1 teaspoon sugar
2 cups cubed, seeded, watermelon
2 cups cubed cantaloupe
1 cup seedless grapes, halved
1 cup strawberries, rinsed, hulled & chunked
1 large kiwifruit, peeled & sliced

In a large bowl, mix the jicama with orange and lemon juices, poppy seeds and sugar. Add the rest of the fruit and toss. Top with the hazelnuts and serve.

Hazelnut Tropical Salad

2/3 cup mayonnaise
1/2 teaspoon salt
1 teaspoon curry power
dash of pepper
2 lbs. shrimp, shelled, cleaned & cooked
1 cup cooked rice
1/2 cup roasted & chopped Oregon hazelnuts
3/4 cup chopped celery
1/4 cup finely chopped onion
4 medium bananas (all yellow)
romaine lettuce
lemon juice
roasted and chopped Oregon hazelnuts

Yield: 4 servings.

Blend mayonnaise with seasonings in bowl. Add shrimp, rice, hazelnuts, celery and onion. Toss lightly and chill. Halve bananas lengthwise, brush with lemon juice. Arrange bananas and shrimp/nut mixture on lettuce. Sprinkle with additional chopped hazelnuts.

Layered Hazelnut Pasta Garden Salad

1-1/2 cups small shell macaroni
1/2 cup sliced green onions
1-1/2 cups sliced Oregon hazelnuts
2 cups mayonnaise
1/4 cup grated Parmesan cheese
2 teaspoons sugar
1/4 teaspoon garlic powder
1 tablespoon lemon juice
4 cups mixed bite size salad greens (lettuce, Chinese cabbage, etc.)
2 stalks celery, diced
1/2 cup sliced radishes
1 cup blanched broccoli flowerettes
1/4 cup crisp crumbled bacon
2 medium tomatoes, cut into wedges
parsley for garnish

Yield: 8 to 12 servings.

Cook macaroni as directed on package, drain; rinse with cold water and drain. Stir together macaroni, onions and hazelnuts in a bowl. Mix together mayonnaise, cheese, sugar, garlic and lemon juice. In a 9x13x2" pan or a 4-quart serving dish, layer the salad greens in the bottom of the dish. Cover greens with the macaroni-hazelnut mixture. On top of this, place the celery, then a layer of radishes and top with broccoli flowerettes. Spread mayonnaise mixture over broccoli. Chill for 2 to 24 hours. Top with bacon, tomato wedges and parsley, just before serving.

Roasted Oregon Hazelnut Salad

1 head Romaine, torn into bite-size pieces
1 avocado, peeled and cubed
2 tomatoes, seeded and cubed
1/2 cup roasted Oregon 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

Yield: 10 servings.

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.

Hazelnut & Mushroom Salad

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

Yield: 6 to 8 servings.

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

Hazelnut-Shrimp Salad

2 lbs. shrimp, cooked, shelled and coarsely chopped
1/2 cup dairy sour cream
1/2 cup mayonnaise
1/2 cup roasted & chopped Oregon hazelnuts
2 tablespoons chopped parsley
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon dill weed
3 tablespoons lemon juice
2 ripe avocados
lemon wedges
lettuce

Yield: 4 servings.

Mix together shrimp, sour cream, mayonnaise, 1/2 of the hazelnuts, parsley, seasonings and 1 tablespoon lemon juice. Chill. Peel and slice avocado; brush with remaining lemon juice. Arrange avocado, salad and lemon wedges on lettuce-lined serving plate. Sprinkle remaining hazelnuts on shrimp salad.

Hot Beef And Hazelnut Salad

1 lb. sirloin steak (1/2-inch thick)
6 cups mixed salad greens (spinach, leaf or iceberg lettuce; etc.)
1 red bell pepper
1 can (8 oz.) sliced water chestnuts, drained
1 tablespoon salad oil

Garnish:

lettuce leaves
red pepper rings
chopped Oregon hazelnuts

Marinade:

1/4 cup green onion, chopped
2 cloves garlic, minced
2 tablespoons Japanese soy sauce
1 tablespoon salad oil
1 tablespoon sherry
1 tablespoon water

Dressing:

2 tablespoons rice vinegar
2 tablespoons Japanese soy sauce
2 tablespoons salad oil
1 clove garlic, minced
1 teaspoon sugar
1/4 teaspoon curry
1/4 teaspoon cayenne pepper
1/4 teaspoon ginger

Slice steak crossgrain into 1/8" strips. Combine marinade ingredients, add beef strips, stirring to coat well. Let sit at room temperature for 20-30 minutes (or refrigerate several hours.) Combine dressing ingredients and mix well; let stand at room temperature for 30 minutes so flavors can blend. Tear salad greens into bite-sized pieces, reserving a few leaves for garnish. Cut half of red pepper into rings for garnish; cut remaining half into slivers. In a large bowl, combine salad greens, red pepper slivers, and water chestnuts. Heat 1 tablespoon oil in large skillet. Quickly brown half of stead; remove from pan and brown other half of steak. Add steak to salad in bowl. Pour dressing in skillet and heat through; pour hot dressing over salad in bowl. Toss to mix well. Garnish with lettuce leaves, pepper rings and hazelnuts. Serve immediately. If salad must sit before eating, serve dressing alongside.

Cucumber Oregon Hazelnut Salad

2 large cucumbers, seeded & diced
1 zucchini, thinly sliced
1 red onion, thinly sliced and separated
1 large clove garlic, minced
1 large carrot, grated
1 large avocado, diced
1 cup unflavored yogurt
3 oz. crumbled blue cheese
1/2 teaspoon salt
1/4 teaspoon pepper
dash of tabasco
1/2 cup roasted & chopped Oregon hazelnuts

Yield: 6 servings.

Mix all vegetables together in a large bowl. Combine yogurt, cheese, salt and pepper and tabasco sauce. Toss with vegetables and garnish with roasted hazelnuts.

Oriental Main Dish Salad

1/2 cup Oregon hazelnut butter
1/3 cup hot water
1/4 cup soy sauce
2 tablespoons red wine vinegar
2 tablespoons oriental sesame oil
2 teaspoons granulated sugar
2 garlic cloves, crushed
1 teaspoon crushed hot red pepper
1 can (5 oz.) white turkey or chicken meat
1/2 lb. pasta (linguine, fettuccine, seashells, etc.)
1 tablespoon vegetable oil
3/4 cup roasted & chopped Oregon hazelnuts
1/2 cup green onions
1 bunch broccoli, cut into 1 florets
6 small carrots, cut in half lengthwise

Combine hazelnut butter and hot water in blender or processor, mix until smooth. Add soy sauce, vinegar, sesame oil, sugar, garlic and red pepper, blend. Place meat (shredded slightly) in a medium bowl. Add hazelnut sesame sauce and stir. Cover and marinate in the refrigerator 2 hours. In a large pot of boiling water, cook pasta until tender but firm, about 10 minutes. Drain and rinse under cool water. Drain well. In a large saucepan of boiling water, cook carrots about 3 minutes, then add broccoli and cook 3 more minutes, until broccoli is bright green and crisp-tender. Drain and rinse until cool; drain well. In a large bowl, toss pasta with vegetable oil. Add meat and sauce, vegetables, hazelnuts and onions. Toss and serve slightly chilled or at room temperature.

Western Hazelnut Romaine Salad

Yield: 6 servings.

6 slices bacon
1 medium head romaine lettuce
1/2 cup finely chopped Oregon hazelnuts
1/4 cup bacon drippings
1/3 cup cider vinegar
1 tablespoon sugar
1 tablespoon water
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon pepper

Cook bacon until crisp; reserve 1/4 cup drippings for dressing. Toss romaine (torn into bite-size pieces) in a large salad bowl. Refrigerate until ready to serve. Mix bacon drippings, vinegar, sugar, water, salt, mustard and pepper. Cook until mixture starts to boil on stove top or in microwave oven; stir to dissolve sugar. Pour over salad greens and hazelnuts, tossing to coat. Crumble bacon and sprinkle over the top.

Hazelnut Dijon Potato Salad

1 cup mayonnaise
2 tablespoons Dijon style mustard
2 teaspoons dried dillweed
1 teaspoon salt
1/4 teaspoon pepper
2 lbs. cooked small red potatoes, cubed
1 cup sliced radishes
4 green onions, thinly sliced
1/2 cup roasted & chopped Oregon hazelnuts

Combine mayonnaise, mustard, dillweed, salt and pepper. Add remaining ingredients and mix to coat vegetables. Chill and serve.

Curried Chicken-Oregon Hazelnut Salad In Melon Shell

Chicken filling:

2 cups cubed, cooked chicken
1/2 cup diced celery
1 apple (tart) cored, chopped
1 tablespoon green onion, finely chopped
1 tablespoon capers, drained
2/3 cup Oregon hazelnuts, roasted & coarsely chopped
1/2 cup mayonnaise
2 tablespoons sour cream
2 teaspoons curry powder
currants for garnish

3 small melons, cut in half & seeded (drain upside down on towel)

Yield: 6 servings.

Combine first six ingredients, except apples. Mix mayonnaise, sour cream and curry together and stir into chicken mixture. Cover and refrigerate 4 hours or overnight. Add chopped apples that have been dipped in lemon juice and water. Fill cavity of melons. Garnish with sprinkle of currants over top.

Waldorf Chicken Hazelnut Salad

3-4 stalks celery, cut into 1/4-inch pieces
1 red apple, cored & diced
1-1/4 cups cooked & diced chicken
1/2 cup chopped dates
1/2 cup roasted & chopped Oregon hazelnuts
3/4 cup mayonnaise
4 tablespoons sour cream
1 teaspoon lemon juice
2-3 drops hot pepper sauce
salt & pepper to taste

Yield: 4 servings.

In a large bowl, combine the celery, apple, chicken, dates and hazelnuts. Blend together the mayonnaise, sour cream, lemon juice and hot pepper sauce. Add salt and pepper, to taste. Fold into chopped mixture and serve on a chilled lettuce leaf.

Waldorf Salad

1/4 cup mayonnaise
1/4 cup whipped cream or topping
1 lb. apples, tart, unpeeled and diced
1 cup chopped celery
1/4 cup Oregon hazelnuts, sliced or chopped
2 tablespoons maraschino cherries, chopped
1/4 teaspoon salt
2 teaspoons sugar (optional)
lettuce

Combine mayonnaise and whipped cream. Add each apple to dressing as soon as diced. Add celery, nuts, cherries, salt and sugar; mix well. Chill and serve on a bed of lettuce.

Fresh Fruit Salad with Hazelnut Lemon Sauce

4 to 6 cups fresh seasonal fruit (melons, berries, peaches, nectarines, etc.)

Prepare fruit by washing and cutting in serving-sized pieces. Arrange in platter or serving bowl. Serve the Hazelnut Lemon Sauce on the side.

Hazelnut Lemon Sauce

1/2 cup whipping cream
1 8-ounce lemon yogurt
1 tablespoon honey
1 tablespoon orange liqueur (such as Grand Marnier)

In a small bowl, whip cream until soft peaks form. In anther bowl, whisk together lemon yogurt, honey and orange liqueur. Fold in whipped cream. Just before serving, mix in 1/4; cup Hazelnut Praline.

Hazelnut Praline

1/2 cup granulated sugar
1/3 cup orange juice
1/2 cup finely chopped, toasted hazelnuts

Place sugar and orange juice in a one-quart saucepan and swirl to dissolve sugar. Boil until mixture turns a medium caramel color, about five minutes. Stir in nuts and rapidly pour out onto a buttered baking sheet. With a knife, spread as thin as possible. The mixture will harden as it cools. When cool, break into ¼ inch pieces, or place in food processor and chop.