Spring Green Salad with Rouille Dressing

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From: EatingWell Magazine 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.

Ingredients 6 servings

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  • 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

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  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.
  • 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.

Nutrition information

  • Serving size: 1 1/3 cups
  • Per serving: 73 calories; 4 g fat(0 g sat); 2 g fiber; 6 g carbohydrates; 2 g protein; 72 mcg folate; 0 mg cholesterol; 2 g sugars; 0 g added sugars; 3652 IU vitamin A; 6 mg vitamin C; 45 mg calcium; 1 mg iron; 354 mg sodium; 256 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 1 vegetable, 1/2 fat

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