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1 tablespoon extra virgin olive oil
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½ teaspoon cider vinegar
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sea salt to taste
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coarse ground black pepper to taste
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1 (10 ounce) bag mild field salad greens, or to taste
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½ cup hazelnuts
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2 apples, cored and sliced paper-thin
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⅓ cup sharp Cheddar cheese rectangles
Oregon Fall Salad
Hearty entree salad showcasing Oregon hazelnuts. Feel free to use any seasonal apple variety, I prefer Gala or Honeycrisp.
Nutrition Information
189
Calories
16g
Carbohydrates
5g
Protein
202mg
Potassium
6g
Fiber
3g
Sugar
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