Cucumber Oregon Hazelnut Salad

* Exported from MasterCook *

Cucumber Oregon Hazelnut Salad

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Dundee Hazelnuts Salads
The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large cucumbers -- seeded and diced
1 zucchini -- thinly sliced
1 red onion -- thinly sliced, separated
1 large clove garlic -- minced
1 large carrot -- grated
1 large avocado -- diced
1 cup unflavored yogurt
3 ounces crumbled blue cheese
1/2 teaspoon salt
1/4 teaspoon pepper
Dash Tabasco
1/2 cup roasted and chopped Oregon hazelnuts

Mix all vegetables together in a large bowl. Combine yogurt, cheese, salt and
pepper, and Tabasco sauce. Toss with vegetables and garnish with roasted
hazelnuts.

Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"

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Per serving: 1420 Calories (kcal); 108g Total Fat; (64% calories from fat);
49g Protein; 84g Carbohydrate; 95mg Cholesterol; 2437mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 8 1/2 Vegetable; 1 Fruit;
19 Fat; 1/2 Other Carbohydrates


Nutr. Assoc. : 3010 0 0 0 0 0 4523 0 0 0 1471 3677