Instant Pistachio Salad

Ingredients and Weight:

• 1 cup (140g) instant pistachio pudding mix
• 2 cups (480ml) milk
• 1 cup (200g) frozen whipped topping, thawed
• 1 cup (150g) chopped roasted, unsalted pistachios
• 1/2 cup (50g) dried cranberries
• 1/4 cup (25g) chopped dried apricots
• 1/4 cup (25g) chopped dates

Preparation Time:

10 minutes

Cooking Time:

5 minutes (for pudding)

Difficulty Level:

1 (Simple)

Preparation Method Steps:

1. In a large bowl, whisk together the pistachio pudding mix and milk until smooth.
2. Let stand for 5 minutes, or until thickened.
3. Fold in the whipped topping, pistachios, cranberries, apricots, and dates.
4. Refrigerate for at least 30 minutes before serving.

Nutritional Information:

• Serving size: 1/2 cup (120g)
• Calories: 250
• Total fat: 10g (15% of Daily Value)
• Saturated fat: 5g (25% of Daily Value)
• Cholesterol: 30mg (10% of Daily Value)
• Sodium: 100mg (4% of Daily Value)
• Total carbohydrates: 35g (11% of Daily Value)
• Dietary fiber: 3g (12% of Daily Value)
• Sugars: 25g
• Protein: 5g

Dish Characteristics:

• Creamy and light
• Nutty and fruity flavor
• Vibrant green color
• Quick and easy to make
• Perfect for summer gatherings

User Comments:

• "This salad is a hit at every party I bring it to."
• "The combination of pistachio and fruit is divine."
• "It's so easy to make, even a beginner can handle it."
• "The green color is so cheerful and inviting."
• "It's a great way to get your kids to eat their fruits and veggies."

Special Precautions and Tips:

• For a vegan version, use almond milk or soy milk instead of milk, and vegan whipped topping.
• If you don't have any dried apricots, you can substitute raisins or dried cherries.
• The salad can be stored in the refrigerator for up to 3 days.