Pistachio Lettuce Salad Recipes

GRILLED PLUM AND PISTACHIO SALAD

Provided by Giada De Laurentiis

Categories side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 9

Grilled Plum and Pistachio Salad image

Steps:

Preheat a grill pan over medium-high heat.
In a large bowl, toss together the plums, 1 tablespoon olive oil and 1/4 teaspoon salt. Place the plum wedges on the hot grill pan and grill until nice grill marks have formed, 1 to 2 minutes per side. Remove to a plate to cool slightly.
To the large bowl add the lettuce, basil, mint, white balsamic vinegar, remaining 1 tablespoon olive oil, and remaining 1/4 teaspoon salt. Using your hands, gently toss to coat the greens, being careful not to bruise the lettuce. Sprinkle the salad with the pistachios and gently place the plums on top. Sprinkle with the ricotta shavings and serve.

Ingredients

4 plums, pitted, halved and each half cut in 3
2 tablespoons olive oil, divided
1/2 teaspoon kosher salt, divided
1 head bibb lettuce, torn into bite-sized pieces
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves
1 tablespoon white balsamic vinegar
1/4 cup toasted pistachios, chopped
1/2 cup ricotta salata cheese shavings

INSTANT PISTACHIO SALAD

This recipe is super simple and can be changed to suit your tastes. Just add additional fruit and/or nuts.

Provided by Margit Wallin

Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes

Time 35m

Yield 12

Number Of Ingredients 4

Instant Pistachio Salad image

Steps:

In a large bowl, combine the pineapple and dry pistachio pudding mix. Fold in thawed whipped topping and marshmallows until well mixed. Refrigerate until chilled and serve.

Nutrition Facts : Calories 159 calories, Carbohydrate 29.1 g, Fat 4.9 g, Fiber 0.4 g, Protein 0.6 g, SaturatedFat 4.1 g, Sodium 132.5 mg, Sugar 24 g

Ingredients

1 (20 ounce) can crushed pineapple, drained
1 (3 ounce) package instant pistachio pudding mix
1 (8 ounce) container frozen whipped topping, thawed
½ (10.5 ounce) package miniature marshmallows

PISTACHIO MALLOW SALAD

This fluffy pistachio salad is a real treat since it's creamy but not overly sweet. It's easy to mix up, and the flavor gets better the longer it stands. It's perfect for St. Patrick's Day, served in a green bowl. -Pattie Ann Forssberg, Logan, Kansas

Provided by Taste of Home

Categories Side Dishes

Time 5m

Yield 12 servings.

Number Of Ingredients 7

Pistachio Mallow Salad image

Steps:

In a large bowl, combine whipped topping, pudding mix and food coloring if desired. Fold in the marshmallows and pineapple. Cover and refrigerate for at least 2 hours. Just before serving, top with additional whipped topping if desired, sprinkle with nuts.

Nutrition Facts : Calories 236 calories, Fat 9g fat (7g saturated fat), Cholesterol 0 cholesterol, Sodium 140mg sodium, Carbohydrate 35g carbohydrate (23g sugars, Fiber 1g fiber), Protein 2g protein.

Ingredients

1 carton (16 ounces) whipped topping
1 package (3.4 ounces) instant pistachio pudding mix
6 to 7 drops green food coloring, optional
3 cups miniature marshmallows
1 can (20 ounces) pineapple tidbits, undrained
1/2 cup chopped pistachios or walnuts
Additional whipped topping, optional

ASPARAGUS AND PISTACHIO SALAD

Provided by Food Network

Time 8h25m

Yield 4 servings

Number Of Ingredients 15

Asparagus and Pistachio Salad image

Steps:

Toss together asparagus, fava beans, and pistachios. Add to lettuce. Combine vinaigrette ingredients and season to taste with salt and pepper. Dress the salad with lemon vinaigrette. Season, to taste.
Put all ingredients in a pot and warm gently for about 10 minutes Infuse overnight and strain.

Ingredients

2 cups asparagus tips, blanched
1 cup fava beans, blanched
3/4 cup pistachios, shelled
4 cups mixed baby lettuce
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1/4 cup lemon juice
3 tablespoons Lemon Oil, recipe follows
3/4 teaspoon honey
1 teaspoon Dijon
3/4 tablespoon sherry vinegar
1 quart canola oil
4 lemons, zested in strips
1/4 bunch lemon thyme
1/4 stick lemongrass

MâCHE SALAD WITH BLOOD ORANGES, PISTACHIOS, AND POMEGRANATE

Categories Salad Fruit Leafy Green Nut No-Cook Fourth of July Picnic Salad Dressing Vinegar Cranberry Orange Pistachio Spring Summer Honey Pomegranate Shallot Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9

Mâche Salad with Blood Oranges, Pistachios, and Pomegranate image

Steps:

Whisk orange juice, vinegar, shallot, and honey in small bowl. Gradually whisk in pistachio oil. Season dressing to taste with salt and pepper.
Using small sharp knife, cut off peel and white pith from oranges. Working over small bowl, cut between membranes to release orange segments. Divide mâche among 4 plates. Divide orange segments, pistachios, and pomegranate seeds among plates. Drizzle dressing over salad and serve.

Ingredients

2 tablespoons fresh blood orange juice or regular orange juice
1 tablespoon unseasoned rice vinegar
1 tablespoon minced shallot
1/2 teaspoon honey
3 tablespoons pistachio oil
2 blood oranges or regular oranges
1 4-ounce package mâche
1/4 cup shelled natural pistachios, toasted
1/4 cup pomegranate seeds or dried cranberries

APPLE AND PISTACHIO SALAD

From Vegetarian cookbook by Nava Atlas. I love her cookbooks. Recipe has only a few minor changes. Try this as a filling in pita pockets!

Provided by COOKGIRl

Categories Apple

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Apple and Pistachio Salad image

Steps:

Toast pistachio nuts and set aside to cool.
Once you've cooled and chopped the pistachios, combine them with the remaining salad ingredients.
Whisk together the dressing ingredients in a non-reactive bowl.
Pour the dressing over the salad and toss well.
Divide and place a serving on a bed of lettuce.

Nutrition Facts : Calories 204.2, Fat 8.2, SaturatedFat 1.4, Cholesterol 4, Sodium 25.6, Carbohydrate 33.2, Fiber 4.9, Sugar 24.6, Protein 3.5

Ingredients

1/4 cup unsalted pistachios, toasted and coarsely chopped
3 medium tart apples, cored and diced (peel the apples only if they are thick skinned)
1/4 cup raisins or 1/4 cup mixed dried fruit
1 medium celery, with leaves diced
2 tablespoons of fresh mint, chopped (NOT dried)
1/2 cup plain yogurt
1 tablespoon safflower oil
2 teaspoons honey, softened
1/4 teaspoon ground cinnamon
1/4 teaspoon curry powder
lettuce leaf, as needed

ORANGE AND RADISH SALAD WITH PISTACHIOS

Before I put this salad together, I could imagine how it would feel and taste in my mouth: the juicy, sweet oranges playing against the crisp, pungent radishes. The combination was inspired by an orange, radish and carrot salad in Sally Butcher's charming book "Salmagundi: A Celebration of Salads From Around the World." The salad is a showcase for citrus, which is in season in California. Navels are particularly good right now, both the regular variety and the darker pink-fleshed Cara Cara oranges that taste like a cross between an orange and a pink grapefruit. I fell in love with blood oranges when I lived in Paris years ago, and although the Moro variety that we get in the United States doesn't have quite as intense a red-berry flavor as the Mediterranean fruit, its color is hard to resist. Here I use a combination of blood oranges and navels, and a beautiful mix of red and purple radishes and daikon. Dress this bright mixture with roasted pistachio oil, which has a mild nutty flavor that marries beautifully with the citrus. Put the prepared oranges and radishes in separate bowls and use a slotted spoon to remove the orange slices from the juices. Just before serving, arrange the oranges and radishes on a platter or on plates, spoon on the dressing and juices, and sprinkle with pistachios. You can also layer the elements, undressed, and pour on the liquids right before serving. For a juicier version, skip the slotted spoon and toss all of the ingredients together for a quenching salad that is best served in bowls.

Provided by Martha Rose Shulman

Categories dinner, lunch, salads and dressings, vegetables, appetizer, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

Orange and Radish Salad With Pistachios image

Steps:

Remove orange peels: Cut off both ends of the oranges. Stand them up on the cut side and remove the rest of the peel and pith by cutting away strips; move your knife down the sides of the orange from top to bottom. Use a cutting board with a canal for catching juices, and cut oranges, crosswise, into rounds. Place in a bowl and tip in juices. Add fleur de sel and chopped mint, and toss together.
Slice radishes and daikon as thin as you can. (Use a mandolin or a Japanese slicer if you have one.) Place in separate bowl and sprinkle with fleur de sel.
Whisk together lemon juice, agave, cinnamon, cayenne and pistachio oil. Divide evenly among the two bowls with oranges and radishes, and toss.
Use a slotted spoon to lift oranges from juices that accumulate in bowl and arrange, with radishes, on a platter or plates. Just before serving, spoon on the juices and dressing left behind in bowl, and top with pistachios and mint.

Nutrition Facts : @context http, Calories 178, UnsaturatedFat 9 grams, Carbohydrate 21 grams, Fat 10 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 614 milligrams, Sugar 14 grams, TransFat 0 grams

Ingredients

2 blood oranges (about 1/2 pound)
2 medium navel oranges (about 1 pound)
Fleur de sel or coarse sea salt to taste
1 tablespoon chopped fresh mint, plus more for garnish
6 ounces radishes (about 1 cup sliced)
4 ounces daikon radish (about 1/3 daikon)
2 tablespoons fresh lemon juice
1 teaspoon agave nectar
1/8 teaspoon ground cinnamon, or more to taste
Pinch cayenne
2 tablespoons roasted pistachio oil
1/4 cup lightly toasted unsalted pistachios (about 1 ounce)

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Pistachio Lettuce Salad Recipes

GRILLED PLUM AND PISTACHIO SALAD

INSTANT PISTACHIO SALAD

This recipe is super simple and can be changed to suit your tastes. Just add additional fruit and/or nuts.

PISTACHIO MALLOW SALAD

This fluffy pistachio salad is a real treat since it's creamy but not overly sweet. It's easy to mix up, and the flavor gets better the longer it stands. It's perfect for St. Patrick's Day, served in a green bowl. -Pattie Ann Forssberg, Logan, Kansas

ASPARAGUS AND PISTACHIO SALAD

MâCHE SALAD WITH BLOOD ORANGES, PISTACHIOS, AND POMEGRANATE

APPLE AND PISTACHIO SALAD

From Vegetarian cookbook by Nava Atlas. I love her cookbooks. Recipe has only a few minor changes. Try this as a filling in pita pockets!

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