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
  • ⅓ lb. blue cheese
  • 1 C hazelnuts, toasted and chopped
Dressing
  • ⅓ C red wine vinegar
  • ⅔ C olive oil
  • 2 Tbsp Dijon mustard
  • salt and pepper to taste
Instructions
  1. Combine dressing ingredients together.
  2. Put greens in a bowl.
  3. Toss lightly with dressing.
  4. Add avocados, blue cheese and hazelnuts on top
Toasting Hazelnuts
  1. To toast the nuts put them in a single layer on a cookie sheet.
  2. Heat oven to 350 and toast for 5-10 minutes
  3. Shake pan occasionally.
  4. Allow to cool and chop.

Enjoy!

Leigh Anne

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Leigh Anne
Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion.
Leigh Anne
Leigh Anne

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Comments

  1. Deb Champagne says

    Glad I found this recipe, and you. I live in Portland, and living in the Willamette Valley is an awesome place to be, without a doubt.

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