Rose, Raspberry, and Pistachio Salad
Start your next spring or summer dinner with this garden-fresh salad featuring crunchy greens, juicy raspberries, salty pistachios, and a floral rose vinaigrette.
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Rose, Raspberry, and Pistachio Salad
Directions
- In an extra-large bowl combine spinach, raspberries, rose petals, red onion slices, pistachios, and herbs.
- For dressing: In a screw-top jar combine oil, vinegar, mustard, 1/2 teaspoon freshly cracked black pepper, the sugar, rose water, and a dash salt. Cover; shake well. Pour dressing over salad; toss gently to coat. Top with cheese.
From the Test Kitchen
Rose Vinegar:
Place 1/2 cup culinary rose petals or 1/4 cup dried rose petals in a pint jar. In a small saucepan heat 1 cup apple cider vinegar over medium heat until warm. Pour over rose petals; stir gently. Cover jar with plastic wrap; seal with lid. Let stand up to 24 hours before using for best flavor. Strain and store in a cool, dry place up to 1 month. Makes 1 cup.
Make Ahead Tip
Refrigerate the salad and dressing separately in airtight containers up to 24 hours. Add dressing and cheese just before serving.
Nutrition Facts (Rose, Raspberry, and Pistachio Salad)
- Per serving:
- 84 kcal ,
- 7 g fat
- (1 g sat. fat ,
- 1 g polyunsaturated fat ,
- 5 g monounsaturated fat ),
- 1 mg chol. ,
- 54 mg sodium ,
- 4 g carb. ,
- 2 g fiber ,
- 1 g sugar ,
- 1 g pro.