Cherry Cheese and Pistachio Salad
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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