California-Style
Pistachio Salad
This salad goes well with
any meal, from casual to elegant. Serve family-style for a quick
side dish, or plated individually. It is dressed to impress.
- Dressing:
1 clove garlic, minced
1 teaspoon dijon mustard
1 tablespoon balsamic vinegar
6 tablespoons orange juice (one orange, freshly squeezed)
-
- Salad:
3 cups mixed baby greens (watercress, arugula, frissee, radicchio,
curly endive and edible flowers)
1 tart apple, quartered and sliced
1/2 cup blue cheese, crumbled
1/2 cup shelled California pistachios
- Mix first four ingredients
with wire whisk. Let set to mellow flavors. Wash and dry greens;
divide equally among four salad plates. Divide apple, blue cheese
and pistachios over salad. Drizzle salad dressing over each.
Makes 4 servings.
Alternative: Toss salad
ingredients together with dressing.
Nutritional Analysis Amount
per Serving:
Calories 200
Total Fat (g) 13
Saturated Fat (g) 4
Monounsaturated Fat (g) 5
Cholesterol (mg) 15
Sodium (mg) 310
Potassium (mg) 400
Total Carbohydrate (g) 15
Dietary Fiber (g) 3
Protein (g) 8
Recipe and photograph provided
courtesy of the California Pistachio Commission.
