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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.

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

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Recipe Summary test

total:
20 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

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.

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  • Combine cucumber, celery, romaine, spinach and basil in a salad bowl. Add the dressing, toss gently, and serve.

Tips

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; carbohydrates 6.5g; dietary fiber 2g; sugars 1.5g; fat 4.1g; saturated fat 0.3g; vitamin a iu 3652.4IU; vitamin c 6.3mg; folate 72.2mcg; calcium 44.5mg; iron 1mg; magnesium 27.4mg; potassium 256mg; sodium 353.9mg; thiamin 0.1mg.
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