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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  • Makes: 20 servings
  • Serving Size: 1/2 cup
  • Makes: 10 cups
  • Total Time: 30 mins
  • Prep: 30 mins

Rose, Raspberry, and Pistachio Salad

Directions

  1. In an extra-large bowl combine spinach, raspberries, rose petals, red onion slices, pistachios, and herbs.
  2. 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.

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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.

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