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Spring Green Salad with Rouille Dressing

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Recipe

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Yield

6 servings

Prep

15 min

Cook

4 min

Ready

25 min
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
cup hazelnuts (filberts)
chopped
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½ cup pimentos
peppers, rinsed and jarred
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½ teaspoon garlic
chopped
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2 tablespoons water
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1 ½ tablespoons balsamic vinegar
white
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½ teaspoon salt
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½ teaspoon black pepper
freshly ground
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1 large cucumbers
peeled, halved, seeded and cut into thin half-moons
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2 stalks celery
thinly sliced
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4 cups romaine lettuce
cut or torn into bite-size pieces (about 6 ounces)
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24 each baby spinach
leaves, divided
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Ingredients

Amount Measure Ingredient Features
79 ml hazelnuts (filberts)
chopped
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118 ml pimentos
peppers, rinsed and jarred
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2.5 ml garlic
chopped
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3E+1 ml water
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23 ml balsamic vinegar
white
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2.5 ml salt
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2.5 ml black pepper
freshly ground
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1 large cucumbers
peeled, halved, seeded and cut into thin half-moons
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2 stalks celery
thinly sliced
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946 ml romaine lettuce
cut or torn into bite-size pieces (about 6 ounces)
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24 each baby spinach
leaves, divided
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Directions

Toast hazelnuts in a small dry skillet over medium heat, stirring often, until lightly browned, about 4 minutes.

Transfer to a food processor and let cool for 5 minutes.

Add pimientos, garlic, water, vinegar, salt and pepper.

Process until smooth.

Combine cucumber, celery, romaine, spinach and basil in a salad bowl.

Add the dressing, toss gently, and serve.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 79g (2.8 oz)
Amount per Serving
Calories 5368% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 201mg 8%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 5%
Sugars g
Protein 3g
Vitamin A 9% Vitamin C 26%
Calcium 2% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 

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