A Spring Salad

 

With the weather finally warming up and outdoor activities coming back, it's time to talk about what you're serving at your springtime parties. Marisa Moore has a suggestion, actually two. She's a dietician and author of the new cookbook The Plant Love Kitchen. She stopped by Tonia's Kitchen to talk about

her Strawberry Pistachio Arugula Salad. Marisa says it's perfect for outdoor gatherings and a perfect treat to serve as a side at dinner.  She also told Tonia about a Mediterranean Frittata that she makes with roasted tomatoes and greens. That she says, is a great way to add flavor without adding salt or processed ingredients.

• ¼ cup shelled pistachios
• 2 tablespoon extra virgin olive oil
• 2 tablespoon white wine vinegar
• 1 small shallot, minced
• Coarse salt and pepper to taste
• 1 pound fresh strawberries, washed, hulled and sliced
• 5 ounces regular or baby arugula
• Feta, Goat or Vegan Cheese

• Dry toast the pistachios: Heat the nuts in a dry skillet over medium heat for 1-2 minutes, or until they turn golden brown and smell nutty and toasted. Remove from the skillet to cool.
• Whisk the olive oil, vinegar, minced shallot, salt, and pepper in a large bowl until combined. Toss strawberries into the dressing. Add the arugula and toss to lightly dress the greens.
• Plate the salad and sprinkle with the pistachios. Add cheese of your choice. Serve immediately.