I received free samples of Wonderful Pistachios mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Wonderful Pistachios and am eligible to win prizes associated with the contest. I was not compensated for my time.
Having homemade dressing at the ready has become a necessity in our fridge. It’s incredibly easy to make and so much better for you than may of the bottled versions. This pistachio vinaigrette is a welcome change from my normal go to salad dressing and the addition of Wonderful Pistachios packs a nutritional punch inside this tiny little jar.
Pistachios are known as “The Fit Nut” because they’re one of the highest in protein and fiber, and considered part of a heart-healthy lifestyle. Scientific evidence suggests, but does not prove, that eating 1.5 ounces per day of most nuts, such as pistachios, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease. They’re also known as The Skinny Nut because they’re one of the lowest in calories and fat. Pistachios get their colorful green and red-purple hues from antioxidants. Yes my friends, Wonderful Pistachios are a nutritional powerhouse that offer
great taste AND good health.
Pistachios are incredibly delicious on their own so naturally they take an ordinary vinaigrette from good to great with a touch of their goodness.This winter salad is fit for a king with it’s vibrant colors and combination of flavors. The pistachio vinaigrette adds a nutty and tangy flavor as its drizzled over top. Although any mix of ingredients will work, I used a combination of beets, grapefruit, and goat cheese on a bed of spinach. Additional Pistachios are sprinkled into the mix for protein, fiber and little bit of crunch.
- 1 lemon, juiced
- 1 tablespoon finely diced onion
- 2 tablespoons chopped fresh parsley
- 1 tablespoon red wine vinegar
- ½ tablespoon honey
- 2 teaspoons Dijon Mustard
- ¾ teaspoon salt
- ½ cup olive oil
- ¼ cup Wonderful Pistachios, shells removed
- In a blender and the lemon juice, onion, parsley, red wine vinegar, honey, Dijon, salt and olive oil and process until smooth.
- Add in the pistachios and pulse until chopped and and all ingredients are well blended.
- Store in the fridge for up to one week.