* Exported from MasterCook *

                      Cucumber Oregon Hazelnut Salad

Recipe By     : Dundee Hazelnuts
Serving Size  : 0     Preparation Time :0:00
Categories    : Hazelnuts                       Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        lg           Cucumbers -- seeded and diced
  1                     Zucchini -- thinly sliced
  1                     Red onion -- thinly sliced, separated
  1        cl           Garlic -- minced
  1        lg           Carrot -- grated
  1        lg           Avocado -- diced
  1        c            Unflavored yogurt
  3        oz           Blue cheese -- crumbled
     1/2   ts           Salt
     1/4   ts           Pepper
  1        ds           Tabasco
     1/2   c            Hazelnuts -- roasted and chopped

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"

Recipe FROM: <https://web.archive.org/web/20010813135405/
http://www.teleport.com/~nuts/recipes.html>

See also: <https://oregonhazelnuts.org/recipe/>

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Per serving: 1420 Cal; 108 g Total Fat; (64% cal from fat);
49 g Protein; 84 g Carbs; 95 mg Cholesterol; 2437 mg Sodium

Food Exchanges: 1/2 Grain (starch); 3-1/2 Lean meat; 8-1/2 Vegetable;
1 Fruit; 19 Fat; 1/2 Other carbs