Labadie Recipe Database

Name Apricot-Pistachio Salad Number of People 12 List of Ingredients 1/3 cup extra virgin olive oil 1 lemon 2 T. white balsamic vinegar salt and pepper 8 oz. stringless sugar snap peas 2 heads butter lettuce, torn 1/2 cup packed fresh flat-leaf parsley 1/4 cup packet fresh mint leaves, torn if large 1 T. snipped chives 1 T. fresh dill leaves, chopped 1/4 cup dried apricots, thinly sliced 1 cup roasted, salted pistachios, shelled and chopped Description Pour oil into jar with tight-fitting lid.  From lmon, finely grate all peel and squeeze 2 T. juice; add to jar, along with vinegar, 1/4 tsp. salt and 1/8 tsp. freshly ground black pepper.  Cover; shake well.  Let stand up to 2 hours or refrigerate up to 3 days.  Bring to room temperature before serving. Fill large bowl with ice and water.  heat 4-quart saucepan of water to boiling on high.  Add snap peas; cook 2 minutes or just until bright green.  Drain and immediately transfer to ice water.  When cool, drain again.  Peas can be covered and refrigerated overnight.  In serving bowl, toss lettuce with herbs and snap peas.  Drizzle with dressing; toss in pistachios and apricots. Time 40 minutes Difficulty (1-5) 1 Notes Per serving:  135 calories, 3 g protein, 8 g carbohydrates, 11 g fat (1 g saturated), 2 g fiber, 0 mg cholesterol, 75 mg sodium. Image