Willamette Valley Salad

Willamette Valley Salad

I am lucky enough to live in the Willamette Valley.  The Willamette Valley stretches from Portland in the North to Eugene in the South.  The fertile valley is also the home to Oregon’s state nut.  The hazelnut.  Did you know there was a state nut?  Does your state have one?  Well, Oregon has the hazelnut.  Today’s salad gets it’s name – Willamette Valley Salad because it uses delicious hazelnuts.  The hazelnut is the star of this salad so don’t leave it out!

I love hazelnuts and if you haven’t tried them I highly recommend them.  Of course, you could substitute another nut in this salad but then it wouldn’t be Willamette Valley Salad.  In addition to hazelnuts the salad contains avocados and blue cheese.

Willamette Valley Salad

 

I found hazlenuts in the bulk section of my local Winco grocery store.  I like them toasted in the salad so I popped them into my oven for about 5-10 minutes until they turned golden brown.

Willamette Valley Salad The dressing for the salad is nice and light and is sugar free!  Just a combo of red wine vinegar, olive oil, dijon mustard and salt and pepper.

Willamette Valley Salad

Totally love this salad.  I used romaine lettuce but it would be great with spinach too.  I love the fresh taste of it and the different textures in the salad.

Willamette Valley Salad

Other favorite salads include:

Lemon and Summer Fruit SaladSpinach SaladLemon Dijon Salad with Apples, Pomegranates Seeds and Hazelnuts. 

PicMonkey Collage

 

Willamette Valley Salad

Ingredients

  • 2 heads of romaine lettuce, turn into pieces
  • 2 avocados, peeled and sliced
  • 1/3 lb. blue cheese
  • 1 C hazelnuts, toasted and chopped
  • Dressing
  • 1/3 C red wine vinegar
  • 2/3 C olive oil
  • 2 Tbsp Dijon mustard
  • salt and pepper to taste

Instructions

  • Combine dressing ingredients together.
  • Put greens in a bowl.
  • Toss lightly with dressing.
  • Add avocados, blue cheese and hazelnuts on top
  • Toasting Hazelnuts
  • To toast the nuts put them in a single layer on a cookie sheet.
  • Heat oven to 350 and toast for 5-10 minutes
  • Shake pan occasionally.
  • Allow to cool and chop.

Enjoy!

Leigh Anne

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Comments

  1. 1
    teresa says:

    Oh my…looks divine. Pinning for future use.
    Happy Day
    teresa recently posted..Family Reunion 2014- Talent show.

  2. 2
    Tatyana says:

    Made it with feta cheese (I don’t like blue cheese) and grilled shrimp. Yum, yum, yum! Thank you!

  3. 3
    Mindy says:

    Oooh, I worked at a restaurant years ago in NE Portland that had a salad like this and it was deeeelicious!

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