HAZELNUT VEGETABLE SALAD

Hazelnut Vegetable Salad image

A tart lemon-pepper dressing accents this colorful vegetable combination. Mom doesn't always add the asparagus spears, but I think the steamed stalks make it twice as good.-Emma Rea, Columbia, South Carolina

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1/4 cup olive oil
2 tablespoons lemon juice
2 teaspoons cider vinegar
2 teaspoons honey
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1/2 pound sliced fresh mushrooms
1/2 medium sweet red pepper, julienned
2 celery ribs, julienned
3 tablespoons minced chives
4 lettuce leaves
8 asparagus spears, cooked and drained
2 tablespoons chopped hazelnuts

Steps:

For dressing, in a small bowl, whisk the first six ingredients. In a large bowl, combine the mushrooms, red pepper, celery and chives. Drizzle with dressing and toss to coat. Refrigerate until serving. , Place lettuce on salad plates; top with asparagus and mushroom mixture. Sprinkle with hazelnuts.

Nutrition Facts : Calories 186 calories, Fat 16g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 172mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges