Spring Green Salad with Rouille Dressing
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.Advertisement
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.
1 vegetable, 1/2 fat