Hazelnut & Mushroom Salad Yield: 6 to 8 servings. 1/2 lb. mushrooms, sliced 3/4 cup salad oil 1/2 cup wine vinegar 2 tablespoons water 3/4 teaspoon each salt and savory 1/4 teaspoon onion powder 1/8 teaspoon pepper 1 small head romaine, torn into bite sized pieces 3/4 cup roasted & chopped Oregon hazelnuts Combine mushrooms, oil, vinegar, water and seasonings. Chill about 1 hour. Toss undrained mushrooms with romaine and hazelnuts in salad bowl.