Spring Green Salad with Rouille Dressing

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Spring Green Salad with Rouille Dressing

Spring Green Salad with Rouille Dressing

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.

Serves 6

Prep Time 20 min

Total Time 20 min.


  • 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

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.