Cucumber oregon hazelnut salad

 
                       Cucumber Oregon Hazelnut Salad
 
 Recipe By     :
 Serving Size  : 0     Preparation Time :0:00
 Categories    : Dundee Hazelnuts                Salads
                 The Oregon Hazelnut Industry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   2              large  cucumbers -- seeded and diced
   1                     zucchini -- thinly sliced
   1                     red onion -- thinly sliced, separated
   1              large  clove garlic -- minced
   1              large  carrot -- grated
   1              large  avocado -- diced
   1                cup  unflavored yogurt
   3             ounces  crumbled blue cheese
      1/2      teaspoon  salt
      1/4      teaspoon  pepper
                   Dash  Tabasco
      1/2           cup  roasted and chopped Oregon hazelnuts
 
 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"
 S(Internet address):
   "http://www.teleport.com/~nuts/index.html;
   http://www.oregonhazelnuts.org/"
 
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 Per serving: 1420 Calories (kcal); 108g Total Fat; (64% calories from fat); 
 49g Protein; 84g Carbohydrate; 95mg Cholesterol; 2437mg Sodium
 Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 8 1/2 Vegetable; 1 Fruit; 
 19 Fat; 1/2 Other Carbohydrates
 
 
 Nutr. Assoc. : 3010 0 0 0 0 0 4523 0 0 0 1471 3677