Rating: 5 stars
14 Ratings
  • 5 star values: 11
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Jackie Newgent, RD
Recipe by Cooking Light April 2010

Gallery

Credit: Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

235 calories; fat 18.4g; saturated fat 5.2g; mono fat 8.4g; poly fat 3.9g; protein 7.8g; carbohydrates 11.8g; fiber 1.7g; cholesterol 13mg; iron 1.4mg; sodium 192mg; calcium 67mg.
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