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Oregon Hazelnut Romaine Salad

Submitted by Hazelnut Growers of Oregon

Serves: 6
Prep time: 30 minutes

  • 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 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 bacon drippings for dressing.Toss romaine(torn into bite-size pieces)in a large salad bowl.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.

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