California Style Pistachio Salad
Courtesy of California Pistachio Commission
 
Serve With:
Sauteed chicken breasts and hot couscous
Servings: 4
Prep Time: 10 Min.
Cook Time: n/a
What you need:
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, Gew├╝rztraminer, 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;