Arugula, Pistachio, Strawberry and Bleu Salad

Looking for a way to spice up your Memorial Day barbeque and break out of the traditional pasta or potato salad mode? The Western Pistachio Association recommends incorporating pistachios into your Memorial Day meal for a tasty, yet healthy option.

Nuts like pistachios have immense health benefits and are an easy way to improve cholesterol levels and reduce the effects of stress according to recent research conducted by Penn State University and the University of Toronto. In fact, pistachios are a great source of protein and potassium and provide more dietary fiber than any other nut.

The recipe below for an arugula, “pickled” strawberries, candied pistachios and crumbled blue cheese salad by celebrity chef Michelle Bernstein is a great way to add some piazza and nutrition to your Memorial Day celebration.

Arugula, Pistachio, Strawberry and Bleu Salad
From Michelle Bernstein, 2004 James Beard Award Nomination for Best Chef in America Southeast Region (Michey’s Restaurant in Miami)

Yield: 4 Servings

Ingredients:
2 tablespoons granulated sugar
2 tablespoons water
1 cup Pistachios
1 teaspoon sea salt
1 tablespoon brown sugar
¼ cup balsamic vinegar
1 bay leaf
2 cups strawberries, stemmed, cut in quarters
4 cups Arugula, cleaned
¼ cup crumbled blue cheese
½ cup olive oil
1 tablespoon balsamic vinegar
Salt and pepper

Instructions:
Pre-heat oven to 350°F.

Heat the sugar and water together. Toss the pistachios into the mixture. Spread onto a cookie sheet. Bake at 350 degrees for 5-10 minutes. Remove and season immediately with sea salt. Allow to cool.

Remove from the pan, chop into small pieces.

Heat the brown sugar and vinegar with the bay leaf. Place the strawberries into a bowl over another bowl filled with ice. Pour the hot vinegar mixture over the strawberries and allow to cool. Remove the strawberries from the vinegar; reserve the vinegar for another use.

To Serve:
Combine the Arugula, cheese, strawberries with the olive oil, balsamic, salt and pepper. Toss to coat. Place on four plates, top with the candied pistachios.

Nutrition Facts
(Amount per Serving): Calories 520, Total Fat 44g, Saturated Fat 7g, Monounsaturated Fat 28g, Cholesterol 5mg, Sodium 760mg, Potassium 560mg, Carbohydrate 27g, Dietary Fiber 5g, Protein 9g

(recipe and photo courtesy of Western Pistachio.org)