Spring Green Salad with Rouille Dressing

April/May 2005

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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.

Spring Green Salad with Rouille Dressing

Makes: 6 servings, 1 1/3 cups each

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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


  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.

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.


Per serving: 64 calories; 4 g fat (0 g sat, 3 g mono); 0 mg cholesterol; 7 g carbohydrates; 0 g added sugars; 3 g protein; 2 g fiber; 362 mg sodium; 243 mg potassium.

Nutrition Bonus: Vitamin A (60% daily value), Vitamin C (20% dv), Folate (18% dv).

Carbohydrate Servings: 1/2

Exchanges: 1 vegetable, 1/2 fat

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