Spring Green Salad with Rouille Dressing

• 13 cup hazelnuts (filberts) chopped
• 1/2 cup pimentos peppers, rinsed and jarred
• 1/2 teaspoon garlic chopped
• 2 tablespoons water
• 1 1/2 tablespoons balsamic vinegar white
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper freshly ground
• 1 large cucumbers 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)
• 24 each baby spinach leaves, divided

1. Toast hazelnuts in a small dry skillet over medium heat, stirring often, until lightly browned, about 4 minutes.
2. Transfer to a food processor and let cool for 5 minutes.
3. Add pimientos, garlic, water, vinegar, salt and pepper.
4. Process until smooth.
5. Combine cucumber, celery, romaine, spinach and basil in a salad bowl.
6. Add the dressing, toss gently, and serve.

hazelnuts, pimentos peppers, garlic, water, balsamic vinegar, salt, black pepper, cucumbers, stalks celery, romaine lettuce, baby spinach leaves

Taken from recipeland.com/recipe/v/spring-green-salad-rouille-dres-49280 (may not work)