Spring Green Salad with Rouille Dressing - 7g Carbs, 2g Fiber, 0g Added Sugar
From: Eating Well - April/May 2005
Fresh spring greens are set off by a dressing that takes its cue from
the classic bouillabaisse flavoring, a nutty, creamy, garlicky melange
that's stirred into the soup just before it's served.
Nutrition Profile - -
Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol
| Low saturated fat | Heart healthy | Healthy weight | Gluten free
Active Time: 20 minutes
Total Time: 20 minutes
Servings: 6
Serving Size: 1 1/3 cups each
1/3 cup chopped hazelnuts
1/2 cup jarred pimiento peppers, rinsed
1/2 tsp chopped garlic
2 Tbsp water
1 1/2 Tbsp white balsamic vinegar, (see Note)
1/2 tsp salt
1/2 tsp 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 oz)
1 cup baby spinach leaves
24 leaves fresh basil, chopped
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.
Servings: 6
Serving Size: 1 1/3 cups each
Nutrition per serving:
64 Calories, 4g Fat, 0g Sat, 3g Mono, 0mg Cholesterol, 3g Protein,
7g Carbs, 2g Fiber, 0g Added Sugars, 362mg Sodium, 243mg Potassium
Nutrition Bonus:
Vitamin A (60% daily value), Vitamin C (20% dv), Folate (18% dv).
Carbohydrate Servings: 1/2
Exchanges: 1 vegetable, 1/2 fat
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