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.

Makes 6 servings, 1 1/3 cups each

ACTIVE TIME: 20 minutes

TOTAL TIME: 20 minutes

EASE OF PREPARATION: Easy

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.

NUTRITION INFORMATION: Per serving: 64 calories; 4 g fat (0 g sat, 3 g mono); 0 mg cholesterol; 6 g carbohydrate; 2 g protein; 2 g fiber; 248 mg sodium; 243 mg potassium.

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

1/2 Carbohydrate Serving

TIP: 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.