Ingredients
1/2 cup(s) nuts, pistachios, unsalted, shelled
6 ounce(s) salad greens, baby
(6 cups)
1 1/2 cup(s) tomato(es), cherry
halved
1 medium cucumber(s)
thinly sliced
1/4 cup(s) basil, fresh
roughly chopped
1/4 cup(s) mint, fresh
roughly chopped
1 tablespoon oil, olive, extra virgin
2 teaspoon vinegar, sherry
1/4 teaspoon salt
1 pinch pepper, black ground
Preparation
Heat the oven to 350°F. Spread pistachios on a baking sheet; toast until golden brown, about 8 minutes. Transfer to a cutting board and roughly chop.
2 In a large bowl, combine greens, tomatoes, cucumber, basil, and mint. Add oil, vinegar, salt, and pepper; toss to coat. Divide salad among 4 plates, sprinkle with pistachios, and serve.
