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.

EatingWell Test Kitchen
Source: EatingWell Magazine, April/May 2005


Ingredient Checklist


Instructions Checklist
  • 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.


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 Facts

73 calories; protein 2.5g 5% DV; carbohydrates 6.5g 2% DV; exchange other carbs 0.5; dietary fiber 2g 8% DV; sugars 1.5g; fat 4.1g 6% DV; saturated fat 0.3g 2% DV; cholesterolmg; vitamin a iu 3652.4IU 73% DV; vitamin c 6.3mg 11% DV; folate 72.2mcg 18% DV; calcium 44.5mg 5% DV; iron 1mg 6% DV; magnesium 27.4mg 10% DV; potassium 256mg 7% DV; sodium 353.9mg 14% DV; thiamin 0.1mg 9% DV.