I saw this recipe last week, and could not believe the reviews it had gotten, it just looked too simple. After making it this evening, I am blown away by the flavor and simplicity of the recipe. I made this recipe with the dressing as suggested, except I didn’t use the full basil since I was using off-the-vine fresh basil, which can be overpowering. The cheese balls were simple enough, and although seemed excessive when making them, they really helped the pistachios and cheese come together when in the salad bringing the full flavor together. The tart dressing, combined with the sweet grapes and salty pistachio made wonderful combinations and really delivered in taste. Overall my rating is based on simplicity, cost (cheap), and flavor (delicious).
Spring Salad with Grapes and Pistachio-Crusted Goat Cheese
Sure, you could simplify this by just topping the salad with crumbled goat cheese and chopped pistachios. But our method ensures that each grassy, creamy bite of cheese contrasts with the salty, crunchy nuts. Serve with pasta or chicken.
More From Cooking Light
- Calories: 235
- Fat: 18.4g
- Saturated fat: 5.2g
- Monounsaturated fat: 8.4g
- Polyunsaturated fat: 3.9g
- Protein: 7.8g
- Carbohydrate: 11.8g
- Fiber: 1.7g
- Cholesterol: 13mg
- Iron: 1.4mg
- Sodium: 192mg
- Calcium: 67mg
- 1/4 cup shelled dry-roasted pistachios, finely chopped
- 1/2 cup (4 ounces) goat cheese
- 1/4 cup Easy Herb Vinaigrette
- 1 (5-ounce) package gourmet salad greens or spring lettuce mix
- 1 cup seedless red grapes, halved
- 1/4 teaspoon freshly ground black pepper
- 1. Place pistachios in a shallow dish. Divide cheese into 12 equal portions, rolling to form 12 balls. Roll each ball in the pistachios until well coated. Set pistachio-crusted cheese balls aside.
- 2. Combine Easy Herb Vinaigrette and greens in a large mixing bowl, and toss gently to coat evenly. Divide greens mixture evenly among 4 salad plates. Top each serving with 1/4 cup grapes and 3 cheese balls. Sprinkle salads evenly with pepper, and serve immediately.
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