Recipe - Fresh Herb Salad

1/3 cup Hazelnuts, toasted & chopped
2 qt Mixed lettuces
;torn into bitesize pieces
1 cup Fresh mint leaves
;loosely packed
One fourth cup Italian parsley leaves
1 cup Green basil leaves
;loosely packed
One fourth cup Scallions, thinly cut or sliced up
2 Fresh peaches
;peeled and cut or sliced up
or
2 cup Fresh strawberries, cut or sliced up

VINAIGRETTE DRESSING
2 tablespoon Raspberry vinegar
2 tablespoon Orange juice
1 teaspoon Dijon mustard
One fourth teaspoon Salt
One fourth teaspoon Freshly ground pepper
6 tablespoon Oil (3 olive + 3 salad)

In a large salad bowl, combine all the greens and the fruit.

Make the dressing by combining vinegar, orange juice, mustard, salt and
pepper. Gradually add oil, whisking it in until thoroughly blended.

Yield: 4 to 6 servings.

From 1994 "Shepherd's Garden Seeds Catalog," pg. 53. Posted by Cathy
Harned.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini