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California Style Pistachio Salad
Courtesy of California Pistachio Commission
Serve With:
Servings: 4
Sauteed chicken breasts and hot couscous Prep Time: 10 Min. Cook Time: n/a What you need:
(click + to add ingredients to your shopping list)
Dressing:
+ 1 clove garlic, minced + 1 tsp. dijon mustard + 1 Tbsp. balsamic vinegar + 6 Tbsp. orange juice (1 orange, freshly squeezed) Salad: + 3 c. mixed baby greens (watercress, arugula, frissee, radicchio, curly endive and edible flowers) + 1 tart apple, quartered and sliced + 1/2 c. blue cheese, crumbled + 1/2 c. shelled pistachios What to do:
1. Mix first four ingredients with wire whisk. Let set to mellow flavors.
2. Wash and dry greens; divide equally among four salad plates. Divide apple, blue cheese and pistachios over salad. 3. Drizzle salad dressing over each. Alternative: Toss salad ingredients together with dressing. **Exceeds saturated fat recommendation; recommended amount 1.5 g per serving or less. To reduced saturated fat content consider a reduced fat blue cheese. Wine pairings:
Riesling/Rhine, Gewürztraminer, Pinot Grigio
Nutritional information:
Calories: 189; Total Fat: 12g; Saturated Fat: 4g; Cholesterol: 11mg; Total Carbs: 15g; Fiber: 4g; Protein: 8g; Sodium: 225mg; Potassium: 459mg;
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