7-8 cups mixed greens, torn into bite size pieces
2 green onions, chopped
1/4 cup chopped celery
1 cup drained Mandarin oranges
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.
1 cup roasted hazelnuts, caramelized*
Toss greens, onions, celery and oranges with dressing. Sprinkle with hazelnuts.
Yield: 4 to 6 servings.
Caramelized hazelnuts:
To caramelize hazelnuts, slowly melt 2 tablespoons of sugar in heavy skillet. Mix nuts, covering well with sugar. Cook until a light amber color. Allow to cool on wax paper before use.