California-Style Pistachio Salad
SETTON PISTACHIO/SETTON FARMS
1 garlic clove, minced
1 teaspoon Dijon mustard
1 tablespoon balsamic vinegar
6 tablespoons orange juice ( 1 orange, freshly squeezed)
3 cups mixed baby greens (watercress, arugula, frisée, radicchio, curly
endive and edible flowers)
1 tart apple, quartered, cored and sliced
1/2 cup crumbled blue cheese
1/2 cup Kirkland Signature California pistachios, shelled
1. Place garlic, mustard, vinegar and orange juice in a small bowl and whisk
to combine. Set aside for 5 minutes to let flavors mellow.
2. Wash and dry greens; divide equally among 4 salad plates.
3. Top greens with apples, blue cheese and pistachios.
4. Drizzle with dressing. Makes 4 servings.
50
