Arugula Salad With Oranges Feta And Sugared Pistachios Recipes
ARUGULA SALAD WITH ORANGES, FETA, AND SUGARED PISTACHIOS
To save assembly time, make the pistachios ahead of time and store in the refrigerator in an airtight container or you could use an equal amount of chopped toasted pistachios. Cook's Illustrated had this recipe in their Nov/Dec 2006 edition.
Provided by Bev I Am
Categories Oranges
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- For Sugared Pistachios:.
- Adjust oven rack to middle position and heat oven to 325 degrees.
- Toss pistachios with egg white in small bowl.
- Using slotted spoon, transfer nuts to 8" square baking pan lined with parchment paper; discard excess egg white.
- Add sugar and stir until nuts are completely coasted.
- Bake, stirring mixture every 5 to 10 minutes, until coating turns nutty brown, 25 to 30 minutes.
- Transfer nuts to plate in single layer to cool.
- For the Salad:.
- Whisk marmalade, lemon juice, oil, shallot, mint, 1/4 tsp salt, and 1/8 tsp pepper in large bowl.
- Add arugula and oranges; toss and adjust seasonings with salt and pepper.
- Divide salad among individual plates; top each with portion of feta and sugared pistachios.
- Serve immediately.
Nutrition Facts : Calories 254.3, Fat 14.8, SaturatedFat 3.8, Cholesterol 13.4, Sodium 187, Carbohydrate 27.4, Fiber 3, Sugar 22.2, Protein 6.2
ARUGULA SALAD WITH ORANGES, FETA, AND SUGARED PISTACHIOS
Steps:
- Pistachios: Preheat oven to 325. Toss pistachios with egg white in small bowl. Using slotted spoon, transfer nuts to 8" square baking pan lined with parchment paper. Add sugar and stir until nuts are completely coated. Bake, stirring every 5 to 10 minutes, until coating turns nutty brown. Transfer nuts to plate in single layer to cool. Salad: Whisk marmalade, lemon juice, oil, shallot, mint, 1/4 t salt and 1/4 t pepper in large bowl. Add arugula and oranges; toss and adjust seasoning. Divide among plates, top with feta and pistachios.
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