Garden Salad with Pistachios
- Active Time 15m
- Total Time 15m
Makes 4 servings
- For the Dressing:
- 2 tablespoons orange juice
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 6 tablespoons olive oil
- 1/3 cup chopped unsalted pistachios
- 1 head romaine lettuce, washed, dried and torn into pieces
- 1 medium tomato, cored and cut into wedges
- 1 small green or yellow bell pepper, cored, seeded and cut into thin strips
- 2 tablespoons chopped fresh chives as a garnish
FOR THE DRESSING:
In a small bowl, combine the orange juice, salt and pepper. Slowly whisk in the olive oil. Stir in the pistachios and set aside.
In a salad bowl, combine the lettuce, tomato and bell pepper. Add the salad dressing and toss well.
Divide the salad onto 4 salad plates. Garnish with the chopped chives.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
272 calories; 26g total fat; 0mg cholesterol; 307mg sodium; 9g carbohydrates; 4g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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