Monday, December 23, 2019

Pear, Raspberry and Pistachio Salad with Poppyseed Dressing

It's pretty unusual for me not to be posting a cookie recipe or a holiday dessert on the Monday before Christmas. I've done a little baking, but honestly I'm not as into it as usual. And that's ok. Because we all need vegetables, too.

I made this salad last week when I had pears that needed o be used up. (Again, with the buying too much produce!) I loved the combination of the pears and raspberries with the tang of the poppyseed dressing. And the pistachios? Those salty wonders just took this right over the top.

This salad was a big hit with my family and would be a great addition to any holiday menu. I love that it's so beautiful on the plate, too. And when you eat this salad, you can justify eating even more cookies. So, that's a pretty good deal. Merry Christmas!

Pear, Raspberry and Pistachio Salad with Poppyseed Dressing

6 cups spring mix
1 cup raspberries
2 pears, thinly sliced
1/3 cup shelled pistachios
1/3 cup crumbled feta cheese

Creamy Poppyseed Dressing:
1/3 cup mayonnaise
1/4 cup milk
3 Tbsp. sugar
4 tsp. cider vinegar
2 tsp. poppy seeds

For the dressing, in a large measuring cup, whisk together the mayonnaise, milk, sugar, and vinegar until the sugar is dissolved. Stir in poppyseeds.

Place the spring mix in a large bowl and pour dressing over. Toss to coat all the greens. Divide the greens among 4-6 salad plates (depending on how big you want each salad to be!) and top with sliced pears, raspberries, feta and pistachios. Serve immediately. Serves 4-6.

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