Recipe:

PISTACHIO BERRY GOAT CHEESE SALAD

  • Yield: 6 servings

Ingredients

  • ¼ cup Roasted, salted pistachios, chopped
  • 6 ounces Goat cheese
  • ½ cup Sliced strawberries
  • 1 tablespoon Balsamic vinegar
  • 1 – 2 teaspoons Honey
  • 3 tablespoons Olive oil
  • Salt
  • Pepper
  • 8 ounces Prewashed baby lettuce salad greens or spring mix
  • 1 pint Raspberries
  • 1 cup Blueberries

Instructions

  1. Place the chopped pistachios on a plate. Divide the goat cheese into 16 equal pieces (about 1 teaspoon each) and roll into balls. Roll the cheese balls in the pistachios. Can be made up to 2 days ahead. Cover with plastic wrap and refrigerate.
  2. Put the strawberries in a blender with the vinegar, 1 teaspoon honey, olive oil and a pinch of both salt and pepper. Blend until smooth and creamy. Taste and add more honey, salt and/or pepper if desired. Can be made a day ahead. Store in a small jar or covered container and give a good shake before using.
  3. Put the salad greens in a large mixing bowl and toss with the dressing. Add the raspberries and blueberries and gently toss. Divide the salad among 6 salad plates and top each with 4 pistachio goat cheese balls.

nutrition facts

Based on 6 servings

Per serving:

  • Calories 240
  • Total Fat 17g
  • Saturated Fat7g
  • Trans Fat 0g
  • Cholesterol 20mg
  • Sodium 380mg
  • Total Carbohydrate16g
  • Dietary Fiber2g
  • Total Sugars6g
  • Protein 9g
  • Vitamin D0mcg
  • Calcium 170mg
  • Iron3mg
  • Potassium 67mg
Pistachios

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