Arugula Salad with Pistachios
Arugula salad with pistachios combines the flavor of arugula and freshly ground black pepper with the sweetness of sliced fresh pear and raspberry-infused dried cranberries, along with the crunch of pistachios, all topped with a light, sweet, and tangy raspberry Dijon vinaigrette.
Servings: 4
Calories: 204kcal
Ingredients
Salad
- 5 oz arugula
- ½ cup raspberry-infused dried cranberries
- 1 pear sliced thin
- Parmesan fresh; optional
Dressing
- ¼ cup Raspberry Cocktail Shrub vinegar
- ½ teaspoon Dijon mustard
- ¼ teaspoon black pepper
- ½ teaspoon salt
- ¼ cup olive oil
Instructions
- Mix the Raspberry Shrub, Dijon, salt, pepper, and olive oil vigorously in a liquid measuring cup.
- Toss the arugula, pistachios, dried cranberries, and sliced pears in a large mixing bowl.
- Pour the dressing over the salad and toss again to coat.
Video
Notes
Storage
- Refrigerate the salad and dressing in separate airtight containers.
- The salad will last for up to 3 days, while the dressing will last for up to a week.
- Select a pear that is firm yet yields slightly to gentle pressure. It should also have no marks and have a fresh scent.
- Mix your dressing vigorously to ensure it properly emulsifies.
- A salad spinner is your best friend for avoiding a watery salad.
- Toss the salad and dressing just before serving for the best color, flavor, and texture.
Nutrition
Calories: 204kcal | Carbohydrates: 21g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 309mg | Potassium: 204mg | Fiber: 3g | Sugar: 16g | Vitamin A: 853IU | Vitamin C: 7mg | Calcium: 64mg | Iron: 1mg
