Salad with Grapes and Pistachio-Crusted Goat Cheese
Salad with Grapes and Pistachio-Crusted Goat Cheese takes around 45 minutes from beginning to end. This salad has 758 calories, 8g of protein, and 75g of fat per serving. This gluten free and lacto ovo vegetarian recipe serves 4 and costs $2.44 per serving. 39 people have made this recipe and would make it again. A mixture of salt, honey, dry roasted peanuts, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Emily Bites. Overall, this recipe earns a solid spoonacular score of 50%. Users who liked this recipe also liked Moroccan Chicken Salad with Pistachio Crusted Fried Goat Cheese + Garlic Naan, Salads with Pistachio-Crusted Goat Cheese, and Farro Salad with Grapes, Goat Cheese and Tarragon Vinaigrette.
Servings: 4
Ingredients:
¼ t freshly ground black pepper (I forgot to add this and it was delicious anyway)
1 c canola oil
1/4 c shelled dry-roasted pistachios, chopped/crushed (I put mine in a ziplock and crushed them with a meat mallet)
3 T chopped fresh basil
3 T minced fresh chives
4 oz goat cheese
1 ½ T honey
1 c seedless red grapes, cut in half
1/2 t salt
1 (5 oz) bag spring mix lettuce
1/4 c Herb Vinaigrette (see recipe below)
9 T white wine vinegar.jpg)
Equipment:
bowl
Cooking instruction summary:
Dressing Instructions: Combine the vinegar, honey and salt in a medium bowl and whisk in oil until combined. Stir in basil and chives. Store in refrigerator. Yields about 1-2/3 cups. 1 T = 2 P+Salad Directions:Place crushed pistachios in a small dish. Evenly divide goat cheese into 12 pieces and roll each piece into a round ball. Roll each cheese ball in the pistachios until evenly coated. Set aside.In a large bowl, combine the greens and the salad dressing and toss to combine. Divide salad evenly onto four salad plates and top each serving with ¼ of grapes and 3 cheese balls. Serve immediately.
Step by step:
Dressing Instructions
Combine the vinegar, honey and salt in a medium bowl and whisk in oil until combined. Stir in basil and chives. Store in refrigerator. Yields about 1-2/3 cups. 1 T = 2 P+Salad Directions
1. Place crushed pistachios in a small dish. Evenly divide goat cheese into 12 pieces and roll each piece into a round ball.
2. Roll each cheese ball in the pistachios until evenly coated. Set aside.In a large bowl, combine the greens and the salad dressing and toss to combine. Divide salad evenly onto four salad plates and top each serving with ¼ of grapes and 3 cheese balls.
3. Serve immediately.
Nutrition Information:
covered percent of daily need
