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Spring Salad with Grapes and Pistachio-Crusted Goat Cheese Recipe

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This recipe for Spring Salad with Grapes and Pistachio-Crusted Goat Cheese, by , is from The PEO Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Laura Nathan-Garner


1/4 cup shelled dry-roasted pistachios, finely chopped
1/2 cup (4 ounces) goat cheese
1 (5-ounce) package gourmet salad greens or spring lettuce mix
1 cup seedless red grapes, halved
1/4 teaspoon freshly ground black pepper
3 Tbsp. apple cider vinegar
1 Tbsp. Dijon mustard
2 tsp. honey
1/4 cup Extra-virgin olive oil
Salt and pepper to taste

Yield: 4 servings

Nutritional Information
Calories: 235
Fat: 18.4g (sat 5.2g,mono 8.4g,poly 3.9g)
Protein: 7.8g
Carbohydrates: 11.8g
Fiber: 1.7g
Cholesterol: 13mg
Iron: 1.4mg
Sodium: 192mg
Calcium: 67mg

Dressing preparation

Combine apple cider vinegar, Dijon mustard, honey and olive oil in a small bowl and whisk. Add salt and pepper to taste.

Salad preparation
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 dressing 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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