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Oregon Fall Salad

4

20 min

Oregon Fall Salad

Oregon Fall Salad Photo 1

Time

20 min

Serving

2 persons

Calories

458

Rating

4.00★ (3)

Cuisine

Author: Victoria Buriak
Hearty entree salad showcasing Oregon hazelnuts. Feel free to use any seasonal apple variety, I prefer Gala or Honeycrisp.

Ingredients

  • Extra virgin olive oil: 1 Tbsp
  • cider vinegar: 0.5 tsp
  • sea salt: (to taste)
  • coarse ground black pepper: (to taste)
  • bag mild field salad greens: 1 piece (10 ounce, to taste)
  • hazelnuts: 0.5 cup
  • apples, cored and sliced paper-thin: 2 piece
  • sharp Cheddar cheese rectangles: 0.33333 cup

Metric Conversion

Stages of cooking

Oregon Fall Salad Photo 21
Oregon Fall Salad Photo 32
Oregon Fall Salad Photo 43
  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.
    Oregon Fall Salad Photo 2
  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.
    Oregon Fall Salad Photo 3
  3. Layer apple slices, Cheddar cheese, and hazelnuts atop dressed greens.
    Oregon Fall Salad Photo 4

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