This salad was so good. It requires little effort, but ends up looking impressive! This is probably one of my favorite spring salads.
Spring Salad with Grapes and Pistachio Crusted Goat Cheese: serves 6 ( 3 points + )
Raspberry Vinaigrette:
Place pistachios in a shallow dish. Divide cheese into 12 equal portions and roll in balls. Roll cheese in pistachios. Set aside.
Mix greens with grapes. Whisk together dressing ingredients. Pour over salad and toss to coat. Serve topped with cheese balls.
adapted from "Cooking Light"
- 1/4 c. shelled dry roasted pistachios, finely chopped
- 1/2 c. ( 4 oz) goat cheese
- 1 ( 5 oz) package mixed greens
- 1 c. seedless red grapes, halved
Raspberry Vinaigrette:
- 2 T. olive oil
- 3 T. raspberry vinegar
- 1 tsp. dijon mustard
- 1 tsp. honey
- 2 T. water
- salt and pepper to taste
Place pistachios in a shallow dish. Divide cheese into 12 equal portions and roll in balls. Roll cheese in pistachios. Set aside.
Mix greens with grapes. Whisk together dressing ingredients. Pour over salad and toss to coat. Serve topped with cheese balls.
adapted from "Cooking Light"
This sounds delicious!
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