This salad goes well with any meal, fromcasual to elegant. Serve family-style for a quick side dish,or plated individually. It is dressed to impress.
Recipe: California-StylePistachio Salad
1 clove garlic, minced
1 teaspoon dijon mustard
1 tablespoon balsamic vinegar
6 tablespoons orange juice (one orange, freshly squeezed)Salad:
3 cups mixed baby greens (watercress, arugula, frissee, radicchio,curly endive and edible flowers)
1 tart apple, quartered and sliced
1/2 cup blue cheese, crumbled
1/2 cup shelled California pistachios
Makes 4 servings.
Alternative: Toss salad ingredients togetherwith dressing.
Recipe and photograph provided courtesyof the California Pistachio Commission.
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