Spring Green Salad with Rouille Dressing
.
Yield
6 servingsPrep
15 minCook
4 minReady
25 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
hazelnuts (filberts)
chopped |
|
| ½ | cup |
pimentos
peppers, rinsed and jarred |
|
| ½ | teaspoon |
garlic
chopped |
|
| 2 | tablespoons |
water
|
|
| 1 ½ | tablespoons |
balsamic vinegar
white |
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
freshly ground |
|
| 1 | large |
cucumbers
peeled, halved, seeded and cut into thin half-moons |
|
| 2 | stalks |
celery
thinly sliced |
*
|
| 4 | cups |
romaine lettuce
cut or torn into bite-size pieces (about 6 ounces) |
*
|
| 24 | each |
baby spinach
leaves, divided |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
hazelnuts (filberts)
chopped |
|
| 118 | ml |
pimentos
peppers, rinsed and jarred |
|
| 2.5 | ml |
garlic
chopped |
|
| 3E+1 | ml |
water
|
|
| 23 | ml |
balsamic vinegar
white |
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
freshly ground |
|
| 1 | large |
cucumbers
peeled, halved, seeded and cut into thin half-moons |
|
| 2 | stalks |
celery
thinly sliced |
*
|
| 946 | ml |
romaine lettuce
cut or torn into bite-size pieces (about 6 ounces) |
*
|
| 24 | 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.
