Gluten Free Easy Fall Do-Ahead Dinner for Eight Part 1 Fall Salad Recipe
Servings: 8 servings
Calories: 386kcal
Ingredients
Fall Salad
- ¼ cup balsamic vinegar - I prefer white balsamic for this dressing
- ¾ cup olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon agave syrup or honey
- 1 large pinch coarse salt
- Freshly ground pepper to taste
- 10 cups mixed sweet lettuces – bib, read leaf, etc.
- 4 pears - washed, seeded and thinly sliced vertically
- ½ cup dried cranberries
- ½ cup candied pistachios - recipe follows
Candied Pistachios
- 1 egg white – lightly beaten
- ¼ cup granulated sugar
- 1 pinch course salt
- 1 cup shelled pistachios
Instructions
Fall Salad
- Put vinegar, olive oil, mustard, agave syrup or honey, salt and pepper into a jar with a lid and shake well.
- Gently toss lettuces with sliced pears into a large salad bowl. Add enough dressing to just coat. Top with dried cranberries and candied pistachios. Give one last gentle toss and serve.
Candied Pistachios
- Preheat oven to 350 degrees. Prepare baking sheet with a Silpat mat or parchment paper.
- Whisk egg white with sugar and salt. Add pistachios and stir until well coated. Spread coated pistachios onto prepared baking sheet in an even layer.
- Cook for 15 – 20 minutes until browned. Stir 2 -3 times during baking. Do not worry if the nuts seem to be kind of soft. They will harden as they cool off.
Nutrition
Calories: 386kcal | Carbohydrates: 34g | Protein: 4g | Fat: 27g | Saturated Fat: 3g | Sodium: 49mg | Potassium: 334mg | Fiber: 5g | Sugar: 24g | Vitamin A: 2305IU | Vitamin C: 10.1mg | Calcium: 37mg | Iron: 1.3mg