Ingredients

• 1/3 cup chopped hazelnuts
• 1/2 cup jarred pimiento peppers, rinsed
• 1/2 teaspoon chopped garlic
• 2 tablespoon water
• 1 1/2 tablespoon 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

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Cooking Directions

Step 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.

Step 2

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