HAZELNUT AND MUSHROOM SALAD

HAZELNUT AND MUSHROOM SALAD

1/2 pound mushrooms, sliced
3/4 cup salad oil
1/2 cup wine vinegar
2 tablespoons water
3/4 teaspoon salt
3/4 teaspoon savory
1/4 teaspoon onion powder
1/8 teaspoon pepper
1 small head romaine, torn into bite-sized pieces
3/4 cup roasted and chopped Oregon hazelnuts

Combine mushrooms, oil, vinegar, water and seasonings. Chill about 1 hour. Toss undrained mushrooms with romaine and hazelnuts in salad bowl.

Makes 6 to 8 servings.