Description
Friendly for little mouths and little hands.
Ingredients
Scale
- 1 cup shelled pistachios
- 2 tbsp granulated sugar
- 1 clove garlic, peeled and sliced in half
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 3 tbsp white wine or champagne vinegar
- 1 cup olive oil
- Salt and pepper, to taste
- 3 cups romaine lettuce, chopped
- 2 cups spring mix or spinach
- ¾ cup white beans
- ½ cup feta cheese
- ½ cup chopped tomatoes or cherry tomatoes, sliced
- ½ cup red onion, thinly sliced
- ½ cup parsley
- 1 cup blueberries or blackberries
Instructions
For the pistachios:
- Heat a nonstick skillet to medium heat, add nuts and sugar together. Gently toss and stir the nuts.
- As the sugar melts, the pistachios start to turn golden brown.
- Adjust your heat to avoid scorching the sugar. It’s okay if you still have some clumps of sugar that don’t melt – they add texture and crunch.
For the dressing:
- Add the garlic to a bowl and mash the cloves with a fork. Add the mustard, honey, vinegar, and mix together.
- Using a whisk, stream in the olive oil slowly, while whisking to bring the vinaigrette together.
- Season with salt and pepper to taste, remove any whole garlic cloves before dressing your salad.
For the salad:
- In a large bowl, combine the lettuce, then, with your hands, toss about ¼ cup of the dressing to coat the greens.
- On a large platter, layer small portions of the ingredients with the greens: lettuce, white beans, cheese, tomatoes, onions, parsley, berries, pistachios, and continue until you have used all your ingredients.
- Top with more dressing, and a sprinkle of salt and pepper to taste.