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Spring Green Salad with Rouille Dressing

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Submitted by happyzhangbo

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YIELD

6 servings

PREP

15 min

COOK

4 min

READY

25 min

Ingredients

79
CUP ML HAZELNUTS (FILBERTS)
chopped
½ 118
CUP ML PIMENTOS
peppers, rinsed and jarred
½ 2.5
TEASPOON ML GARLIC
chopped
2 3E+1
TABLESPOONS ML WATER
1 ½ 23
TABLESPOONS ML BALSAMIC VINEGAR
white
½ 2.5
TEASPOON ML SALT
½ 2.5
TEASPOON ML BLACK PEPPER
freshly ground
1 1
LARGE LARGE CUCUMBERS
peeled, halved, seeded and cut into thin half-moons
2 2
STALKS STALKS CELERY
thinly sliced *
4 946
CUPS ML ROMAINE LETTUCE
cut or torn into bite-size pieces (about 6 ounces) *
24 24
EACH EACH BABY SPINACH
leaves, divided *

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 53 68% 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?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

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