Greens with Tomatoes, Herbs, and Toasted Pistachios

Ingredients:

• 2 cups nuts, pistachios, unsalted, shelled
• 6 ounces salad greens, baby (6 cups)
• 1 1/2 cups cherry tomatoes, halved
• 1 medium cucumber thinly sliced
• 1/4 cup  fresh basil, roughly chopped
• 1/4 cup fresh mint, roughly chopped
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons sherry vinegar
• 1/4 teaspoon salt
• pinch freshly ground black pepper

Makes 4 Servings

1. 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.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. Here is a colorful salad that is quick, easy and filling. It's also perfect to eat on a hot summer day when you don't want to cook. You can use any kind of salad greens such as arugula, spinach, romaine lettuce, etc. and any kind of tomatoes such as baby heirloom, grape or currant tomatoes ad your salad will be delicious. You can  use white vinegar and a drop of lemon juice mixed in with the olive oil in place of the sherry vinegar and the salad dressing will still brighten your taste buds. The pistachios give the salad a nice crunch to it and are packed with minerals.