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.
Ingredients
Dressing
- 2 tbsp lemon juice
- 1 tsp dijon mustard
- pinch of sugar
- salt
- pepper
- 1/4 cup canola oil
Salad
- 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
Instructions
- 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. HAPPY EATING!!
This recipe looks great, and it’s healthy too! Thanks for posting. I see what looks like feta cheese on the salad as well. Is that what it is? Or goat cheese?
Hello, I love that you are interested in this salad. It is an incredible salad and yes that is Feta, Kendall added it just before serving. Normally, she doesn’t put it on the salad. However, when she did it was delicious and a crowd pleaser, so YES use feta and I hope your family enjoys it as much we have over the years.
Take care,
Elizabeth & the Crew at the HOB