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.
Source: Better Homes and Gardens
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Recipe Summary
Ingredients
Directions
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
Per Serving:
84 calories; total fat 7g; saturated fat 1g; polyunsaturated fat 1g; monounsaturated fat 5g; cholesterol 1mg; sodium 54mg; potassium 87mg; carbohydrates 4g; fiber 2g; sugar 1g; protein 1g; trans fatty acid 0g; vitamin a 1001IU; vitamin c 12mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 31mcg; vitamin b12 0mcg; calcium 26mg; iron 1mg.