Fork on the Road Recipe: Pistachio Salad
Posted on Thu, May. 01, 2008
From Linda Bladholm's Fork on the Road
SALAD
PISTACHIO SALAD
Rich in healthful monounsaturated fats and fiber, pistachios add crunch and flavor to this delicious salad.
• ¼ pound watercress
• ¼ pound arugula or baby spinach
• 1 green apple, cored and diced
• ½ cup pistachio nuts, shelled and coarsely chopped
• 1 garlic clove, crushed
• 1 teaspoon Dijon mustard
• 1 tablespoon balsamic vinegar
• Juice of 1 orange
Divide the watercress and arugula among 4 plates. Sprinkle on the apple and pistachios. In a bowl, whisk the garlic, mustard, vinegar and orange juice; drizzle over the salad. Makes 4 servings.
Source: Adapted from The Top 100 Immunity Boosters by Charlotte Haigh (Duncan Baird, 2005).
Per serving: 129 calories (48 percent from fat), 7.4 g fat (0.9 g saturated, 3.8 g monounsaturated), 0 cholesterol, 5 g protein, 13.4 g carbohydrates, 3.1 g fiber, 37.2 mg sodium.
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