Medium Salad

Oregon Fall Salad

Name: Oregon Fall Salad
Prep time: 18 min
Cook time: 24 min
Total time: 42 min
Yield: 4 servings
Cuisine: Unknown
Ingredients: 1 tablespoon extra virgin olive oil; 0.5 teaspoons cider vinegar; sea salt to taste; coarse ground black pepper to taste; 1 bag mild field salad greens , 10 ounce; 0.5 cups hazelnuts; 2 apples , cored and sliced paper-thin; 0.33 cups sharp Cheddar cheese rectangles

Total Time

42 min

18m prep · 24m cook

Servings

4 people

Rating

—

Difficulty

Medium

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

Ingredients

1 tablespoon extra virgin olive oil
0.5 teaspoons cider vinegar
sea salt to taste
coarse ground black pepper to taste
1 bag mild field salad greens , 10 ounce
0.5 cups hazelnuts
2 apples , cored and sliced paper-thin
0.33 cups sharp Cheddar cheese rectangles

Instructions

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.