Cooking Club of America magazine April/May 2010
Orange notes in a lightly sweet dressing play off luscious strawberries and roasted pistachios in this salad.
DRESSING
1/4 cup cider vinegar
1 small garlic clove, minced
1 tablespoon extra-virgin olive oil
1 tablespoon honey
1 teaspoon grated orange peel
3/4 teaspoon Dijon mustard
SALAD
4 cups lightly packed baby greens
2 cups sliced strawberries
1/4 cup roasted salted pistachios
1. Blend all dressing ingredients in blender until smooth.
2. Gently toss greens and strawberries in large bowl with enough dressing to lightly coat. Sprinkle with pistachios.
4 (1 1/2-cup) servings
PER SERVING: 130 calories, 7.5 g total fat (1 g saturated fat), 3 g protein, 15 g carbohydrate, 0 mg cholesterol, 75 mg sodium, 3.5 g fiber
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