Cherry Cheese and Pistachio Salad
Recipe originally published in Cooking Light July 2012
- Slightly altered here.

Servings: 4

4 cups arugula
2 cups baby spinach
1/3 cup thinly vertically sliced red onion
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon Dijon mustard
1/2 teaspoon honey
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 small garlic clove, minced
1 tablespoons extra-virgin olive oil
1 cup pitted halved fresh Rainier cherries*
1 ounce crumbled goat cheese (about 1/4 cup)
1/4 cup salted dry-roasted pistachios

Combine arugula, spinach, and onion in a large bowl.

Combine juice, mustard, honey, salt, black pepper, and garlic in a medium bowl, stirring with a whisk. Gradually drizzle in olive oil, stirring constantly with a whisk. Drizzle dressing over salad, and toss gently to coat. Arrange 1 1/2 cups salad on each of 4 salad plates. Top each serving with 1/4 cup cherries, 1 tablespoon cheese, and 1 tablespoon nuts.

COOK'S NOTE: Regular bing cherries can be used and when cherries are not in season, this salad is wonderful with sliced nectarines.

Per Serving: 148 Calories; 10g Fat (60.4% calories from fat); 3g Saturated Fat; 5g Protein; 11g Carbohydrate; 3g Dietary Fiber; 7mg Cholesterol; 184mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 2 Fat; 0 Other Carbohydrates.

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