Very Green Salad with Pistachios & Lemon Vinaigrette

A Kendall Oberto Recipe (#ROTD)

Very Green Salad with Pistachios & Lemon Vinaigrette

This recipe comes from the Boston Globe and was a tasty way to use up a plethora of pistachios that I happened to have in the house. I think it would work with any salad greens so hope you can clean up your fridge just like I did.
Servings 4



  • 2 tbsp lemon juice
  • 1 tsp dijon mustard
  • pinch of sugar
  • salt
  • pepper
  • 1/4 cup canola oil


  • 3 ounces (4 large handfuls) baby greens spring mix or baby spinach, long stems trimmed
  • 2 ounces (3 handfuls) baby arugula, long stems trimmed
  • 1 boston lettuce, insides leaves only, torn
  • 8 ounces snow peas, trimmed with tough strings removed
  • 3 Armenian or pickling cucumbers, thinly sliced
  • 1/3 cup fresh mint leaves (leaves whole)
  • 1/4 cup fresh parsley leaves (leaves whole)
  • 1/4 sweet onion, thinly sliced
  • 1/3 cup unsalted pistachios, very coarsely chopped


  • 1. In a small bowl, whisk the lemon juice, mustard, sugar, salt, and pepper.
    2. Slowly whisk in the oil. Taste for seasoning and add more salt and pepper, if you like.
    1. In a large bowl, combine the baby greens or spinach, arugula, Boston lettuce, snow peas, cucumbers, mint, parsley, and onion.
    2. Spoon half the dressing with salt and pepper over the greens and toss well. Add half the remaining dressing and toss again. Add more dressing, if you like. Taste for seasoning and add more salt and pepper, if you like. Sprinkle with pistachios.


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