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.
calories 64 carbohydrates 6 fat 4 saturated fat 0 mono unsaturated fat 3 protein 2 cholesterol 0 fiber 2 potassium 243
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FOOD FOR LOVE
| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ☆ | CobbosseeGail
03/18/08 04:08 PM |
prepare the vegetables?I can't imagine someone doesn't know how to cut vegetables for a salad and needs instructions, cut them the way you like them! |
| ★ ☆ ☆ ☆ ☆ | Trimellone
03/18/08 03:33 PM |
INCOMPLETEThe recipe for the dressing sounds intriguing, but without definite instructions for how to prepare the vegetable ingredients, we're left to improvise. Did someone forget what the second step actually should be? Are the greens torn? Are the cucumber and celery sliced or are they chopped? Are the basil leaves added whole or are they used as garnish? |
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Photograph by EatingWell
Find dozens of delicious and nutritious Mediterranean recipes from EatingWell - from classic Parsley Tabbouleh to Herbed Lamb Chops with Greek Couscous Salad. Plus savory, summery seafood recipes.
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