Apple and Pistachio Salad |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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From Vegetarian cookbook by Nava Atlas. I love her cookbooks. Recipe has only a few minor changes. Try this as a filling in pita pockets! Ingredients:
1/4 cup unsalted pistachios, toasted and coarsely chopped |
3 medium tart apples, cored and diced (peel the apples only if they are thick skinned) |
1/4 cup raisins or 1/4 cup mixed dried fruit |
1 medium celery, with leaves diced |
2 tablespoons fresh mint, chopped (not dried) |
1/2 cup plain yogurt |
1 tablespoon safflower oil |
2 teaspoons honey, softened |
1/4 teaspoon ground cinnamon |
1/4 teaspoon curry powder |
lettuce leaf, as needed |
Directions:
1. Toast pistachio nuts and set aside to cool.
2. Once you've cooled and chopped the pistachios, combine them with the remaining salad ingredients.
3. Whisk together the dressing ingredients in a non-reactive bowl.
4. Pour the dressing over the salad and toss well.
5. Divide and place a serving on a bed of lettuce.
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