1/2 Photos of Asparagus, Bean and Pistachio Salad
Kumquat the Cat's friend's Note:
This falls under the category: Impress the Company! On the other hand, I don't recommend waiting until company comes to try this. It can be prepared ahead of time, adding lettuce, nuts and dressing just before serving. You could also use ricotta salata cheese instead of goat cheese. Go easy on the dressing as per the recipe, as I found it really didn't need much. It's adapted from a recipe found in the New York Times Magazine.
My Private Note
Units: US | Metric
- 1Bring a pot of salted water to a boil, add asparagus and green beans and cook until just tender, about 3-5 minutes, or until desired tenderness. Let cool.
- 2Rub a bowl with the garlic clove and add asparagus, beans, lettuce, pistachios and cheese. Sprinkle with vinegar and oil, then add salt and pepper.
- 3Toss until evenly dressed. Taste and adjust seasoning, if desired.
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Nutritional Facts for Asparagus, Bean and Pistachio Salad
Serving Size: 1 (88 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 82.1
- Calories from Fat 52
- Total Fat 5.7 g
- Saturated Fat 0.7 g
- Cholesterol 0.0 mg
- Sodium 11.0 mg
- Total Carbohydrate 6.1 g
- Dietary Fiber 2.5 g
- Sugars 1.5 g
- Protein 3.0 g
The following items or measurements are not included: