Chef Jason Parsons is back in the kitchen with a simple recipe for a cranberry, pear and spinach salad with homemade pistachio dressing. Pair this fresh and healthy side with chicken and goat cheese saltimbocca, or any other dishes of your choice.
INGREDIENTS
- 3 cups baby spinach leaves
- 1/2 cup dried cranberries
- 2 whole pears julienned (with no core)
Pistachio dressing
- 1/2 cup pistachios (no shell)
- 1/4 cup white balsamic vinegar
- 1/2 clove fresh garlic
METHOD
- Mix the pistachios, white balsamic vinegar, extra virgin olive oil, and fresh garlic in a small bowl.
- Mix the spinach, pear, dried cranberries in a large bowl.
- Toss in the desired amount of pistachio dressing.
Tip: If the dressing has become too firm from sitting in the fridge, just thin it down with a splash of water.