Ingredients and Weight:
- 1 cup shelled pistachios, unsalted
- 1/2 cup dried cranberries
- 1/2 cup chopped dried apricots
- 1/2 cup chopped walnuts
- 1/2 cup chopped celery
- 1/4 cup chopped red onion
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon honey
- 1 teaspoon lemon juice
- Salt and pepper to taste
Preparation Time:
15 minutes
Cooking Time:
None
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- Roast pistachios in a preheated oven at 350°F (175°C) for 5-7 minutes, or until fragrant. Let cool.
- In a large bowl, combine all ingredients.
- In a small bowl, whisk together mayonnaise, sour cream, honey, lemon juice, salt, and pepper.
- Add dressing to salad and toss to coat.
- Refrigerate for at least 30 minutes before serving.
Nutritional Information:
- Calories: 250 per serving
- Fat: 15 grams
- Protein: 5 grams
- Carbohydrates: 25 grams
Dish Characteristics:
- Sweet and savory
- Crunchy and creamy
- Refreshing and filling
User Comments:
- "This salad is a perfect balance of sweet and savory, and the crunchy pistachios add a nice texture."
- "I love the pop of color from the cranberries and apricots."
- "This salad is light and refreshing, yet still filling enough for a meal."
- "I added some crumbled goat cheese to mine for extra flavor."
- "This is a great salad to make ahead of time and take to potlucks or picnics."
Special Precautions and Tips:
- Make sure to use unsalted pistachios, as salted pistachios can make the salad too salty.
- If you don't have sour cream, you can use Greek yogurt instead.
- Add more or less lemon juice depending on your desired tartness.
