Spring Green Salad with Rouille Dressing

http://www.eatingwell.com/recipes/spring_green_salad_with_rouille_dressing.html

From EatingWell:  April/May 2005

Fresh spring greens are set off by a dressing that takes its cue from the classic bouillabaisse flavoring, a nutty, creamy, garlicky mélange that's stirred into the soup just before it's served.

6 servings, 1 1/3 cups each | Active Time: 20 minutes | Total Time: 20 minutes

Ingredients

• 1/3 cup chopped hazelnuts
• 1/2 cup jarred pimiento peppers, rinsed
• 1/2 teaspoon chopped garlic
• 2 tablespoons water
• 1 1/2 tablespoons white balsamic vinegar, (see Note)
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 large cucumber, 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)
• 1 cup baby spinach leaves
• 24 leaves fresh basil, chopped

Preparation

1. 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.
2. Combine cucumber, celery, romaine, spinach and basil in a salad bowl. Add the dressing, toss gently, and serve.

Nutrition

Per serving : 64 Calories; 4 g Fat; 0 g Sat; 3 g Mono; 0 mg Cholesterol; 7 g Carbohydrates; 3 g Protein; 2 g Fiber; 362 mg Sodium; 243 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 1/2 fat

Tips & Notes

• Note: White balsamic vinegar is unaged balsamic made from Italian white wine grapes and grape musts (unfermented crushed grapes). Its mild flavor and clear color make it ideal for salad dressing.