Greens with Tomatoes, Herbs, and Toasted Pistachios - 13g Carbs, 5g Fiber
From: The South Beach Diet Taste of Summer Cookbook
This beautiful salad can be gussied up with baby heirloom tomatoes or
an assortment of pear tomatoes, grape tomatoes, and currant tomatoes.
Pistachios, sprinkled on top, are rich in potassium, phosphorus, and
magnesium.
Prep Time: 15 min
Cook Time: 10 min
Total Time: 25 min
Servings: 4
1/2 cup pistachios, unsalted, shelled
6 oz baby salad greens, (6 cups)
1 1/2 cups cherry tomatoes, halved
1 medium cucumbers, thinly sliced
1/4 cup fresh basil, roughly chopped
1/4 cup fresh mint, roughly chopped
1 Tbsp olive oil, extra-virgin
2 tsp sherry vinegar
1/4 tsp salt
1 pinch ground black pepper
1. Heat the oven to 350 degrees F. Spread pistachios on a baking sheet; toast until golden brown, about 8 minutes. Transfer to a cutting board and roughly chop.
2. In a large bowl, combine greens, tomatoes, cucumber, basil, and mint. Add oil, vinegar, salt, and pepper; toss to coat. Divide salad among 4 plates, sprinkle with pistachios, and serve.
Servings: 4
Nutrition per Serving:
160 Calories, 11g Total Fat, 1.5g Saturated Fat, 180mg Sodium, 13g Carbs,
5g Dietary Fiber, 6g Protein
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