Don’t Eat Poopy…Wash Your Lettuce!

Lemon Pistachio Dressing…It’ll Make You Want to Eat Salad!! I found a great recipe for a lemon pistachio dressing on savoringtimeinthekitchenblogspot.com.  Salad is versatile and an easy vegetable.  It’s a palette for loads of tasty add-ons.  Boiled eggs, pickled beets, toasted pine nuts, pecans or sesame seeds, for example.  You can add marinated artichoke hearts, hearts of palm, pickled red onions, roasted corn, fruit or seafood such as smoked salmon or grilled shrimp.  Make your own mayonnaise and add fresh herbs for dressing. Use micro greens for added freshness and a healthy punch!  You can lay out sorts of dressings and toppings, giving kids a choice in how they want to dress up their salad.  They are more inclined to eat a variety of foods when they get to pick their preferences.  It’s a great way to get the kids into the kitchen as well!  My sweet Avery helped me wash the lettuce.  She tossed in cheese cubes, sliced cucumbers and diced heirloom tomatoes. I’m setting out the leftover pistachio dressing from last night’s dinner; there isn’t much left and I fully intend to hog it all for myself.  I set out a few other varieties of dressings as well, bottled of course (Superwoman I am not). Aioli Mayo w:Garlic & Lemon Juice 1Whisking Aioli Begin with making an aioli.  Whisk together 1/3 cup mayonnaise, 1 garlic clove, minced and 1 1/2 tsp freshly squeezed lemon juice.  Set aside. Chopping Shallots Mince 3 tsp shallot. Chopped Shallot with Vinegar Pour 1 Tbsp white wine vinegar over shallots and allow to rest for 10 minutes. Toasting Pistachios Toast shelled pistachios in a small skillet until lightly toasted and fragrant.  Add 1/2 tsp salt (omit salt if nuts are pre-salted).   Chop pistachios and divide them into two batches of 1/2 cup and 1/4 cup.  Set aside. Lemon Zest:ZesterZest 1/2 tsp lemon zest and and squeeze 1 1/4 tsp lemon juice.  We’ve had quite a few zesters, but this one is the tops!  
Placing Shallots & Vinegar into Medium Sized Bowl
Add shallots with vinegar to bowl
Add 3:4 tsp Salt to Shallot Vinegar Mixture
Add salt to shallots
Adding Lemon Zest and Lemon Juice to Shallot Mixture
Add lemon zest, juice, sour cream
Adding Aioli to Shallot Mixture
Add aioli
In a small mixing bowl, whisk together the shallot with vinegar, 3/4 tsp salt, lemon zest and juice, aioli and 1/3 cup sour cream.  Mix in 1/2 cup chopped pistachios.  Refrigerate if not using immediately. Fresh Parsley Before serving, mix in 3 tsp minced flat-leaf parsley, 3/4 tsp freshly ground black pepper and 1/4 tsp sugar.  I left out the tarragon, as I’m not a tarragon fan, but if you are add 1 1/2 tsp minced. Top salad greens with dressing and sprinkle with remaining 1/4 chopped pistachios. savoringtimeinthekitchenblogspot.com used beautiful, nested leaves of romaine.  I couldn’t find those.  Good thing, as 59 people have become ill recently in my area from a dangerous strain of E. coli that is believed to be linked to romaine lettuce.

 *Note to all:  “pre-washed, double-washed, triple-washed”=NO!  WASH YOUR LETTUCE!!!!!!

Although I would have washed it, I’m grateful I bought sweet butter lettuce.  Not as pretty, but a tender, delicate lettuce and hopefully not a trace of poopy! Pistachio Lemon Dressing on Sweet Butter Lettuce Great recipe! Loved it!!!  I could dip all sort of vegetables and breads in this creamy dressing! I love pistachios! With less than 4 grams of saturated fat per 1 1/2 oz, a high content of fiber, protein and healthy fat, pistachios are an excellent snack or addition to any recipe. They won’t break the bank on calories.  They will, however provide satiety, making you feel full faster and longer, helpful for weight management. 74 pistachios = 1 1/2 oz  (that’s nuts!!) Pistachios also contain antioxidants, including lutein and zeaxanthin.
Pistachio Lemon Salad Dressing
Serves 4
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Ingredients
  1. 3 tsp shallot, minced
  2. 1 Tbsp white wine vinegar
  3. 1 1/4 tsp salt
  4. 3/4 cup raw, unsalted shelled pistachios
  5. 1/2 tsp lemon zest
  6. 1 1/4 tsp lemon juice
  7. 1/3 cup sour cream
  8. 3 tsp flat-leaf parsley, minced
  9. 3/4 tsp freshly ground black pepper
  10. 1/4 tsp sugar
  11. 1 1/2 tsp tarragon (optional)
For the aioli
  1. 1/3 cup mayonnaise
  2. 1 clove garlic, minced
  3. 1 1/2 tsp fresh lemon juice
Instructions
  1. Place minced shallot in a small mixing bowl and pour over vinegar. Add 1/2 tsp salt and allow to sit for 10 minutes.
  2. Place pistachios in a small skillet and lightly toast over dry heat for 3-4 minutes over low-medium heat. Roughly chop pistachios and divide into 1/2 cup and 1/4 cup batches. Salt and set aside.
  3. Make aioli: whisk together 1/3 cup mayonnaise, 1 clove minced garlic and 1 1/2 tsp lemon juice). Set aside.
  4. In a small mixing bowl, whisk together shallot with vinegar, 3/4 tsp salt, lemon zest and lemon juice, aioli and sour cream.
  5. Add parsley and tarragon, if using and whisk to combine. Season with salt, pepper and sugar. Pour over lettuce and top with remaining chopped pistachios.
Adapted from savoringtimeinthekitchenblogspot.com
Adapted from savoringtimeinthekitchenblogspot.com
nutritionbitsandbobs https://nutritionbitsandbobs.com/
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