California-Style Pistachio Salad

Recipe courtesy of California Pistachio Commission.

Recipe Ingredients:

Dressing:
1 clove garlic, minced
1 teaspoon Dijon mustard
1 tablespoon balsamic vinegar
6 tablespoons orange juice (1 orange, freshly squeezed)

Salad:
3 cups mixed baby greens (watercress, arugula, frisée, radicchio, curly endive and edible flowers)
1 tart apple, quartered and sliced
1/2 cup blue cheese, crumbled
1/2 cup shelled pistachios

Cooking Directions:

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. Or, alternatively toss salad ingredients together with dressing.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 189; Total Fat: 12g; Saturated Fat: 4g; Cholesterol: 11mg; Total Carbs: 15g; Fiber: 4g; Protein: 8g; Sodium: 225mg; Potassium: 459mg.

Recipe and photograph courtesy of California Pistachio Commission.