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.
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.
Calories 64 Carbohydrates 7 Fat 4 Saturated fat 0
Mono unsaturated fat 3 Protein 3 Cholesterol 0 Fiber 2 Potassium 243
This recipe has been added to the following public cookbooks:
FOOD FOR LOVE
Try out our new Grocery List!
Add ingredients to an online grocery list and send to your phone, e-mail address, IM, or printer.
| 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? |
1 - 2 of 2 Reviews
Use your AOL screen name to sign in and add your
own rating and review.
Sign In Now
Don't have a screen name yet? Register here and
you'll soon be on your way to rating & reviewing
recipes.
Register
ADVERTISEMENT
Photograph by EatingWell
Our quickest, tastiest and most popular recipes right now!
ADVERTISEMENT
