Mandarin Hazelnut Salad
Yield: 4 to 6 servings

       7-8 cups mixed greens, torn into bite
       size pieces 
       2 green onions, chopped 
       1/4 cup chopped celery 
       1 cup drained Mandarin oranges 
       Parsley dressing: 
              1/2 cup salad oil 
              1/4 cup chopped parsley 
              2 tablespoons sugar 
              2 tablespoons cider vinegar 
              Salt and pepper to taste 
              Dash of Tabasco sauce 
              Mix all ingredients and allow flavors to blend. 
       1 cup roasted Oregon hazelnuts, carmelized* 

Toss greens, onions, celery and oranges with dressing. Sprinkle with
hazelnuts.

*Carmelized hazelnuts:
To carmelize hazelnuts, slowly melt 2 tablespoons of sugar in heavy skillet.
Mix nuts, covering well with sugar. Cook until a light amber color. Allow to
cool on wax paper before use.