Want to add taste, color and crunch to salads any time of the year? Then sprinkle on pistachios. Chefs are going nutty over them, and for good reason.
California grown, these pale green nuts have a subtle, delicate flavor that is wonderful in sweet as well as savory dishes or for eating out of hand. Traditionally used in rice dishes, stuffing, ice cream and pastries, pistachios are now a key ingredient in signature salads.
The key to including nuts in the diet without adding extra calories is portion control. Use pistachios on salads, or in main dishes, to replace meat or poultry. California pistachios have versatility, texture and great taste. They also pack a powerful nutritional punch. A 1-ounce serving – 49 pistachios – contains more than 10 percent of the Daily Value for dietary fiber, vitamin B-6, thiamin, phosphorus and copper. One serving of pistachios has as much potassium as half a large banana. Pistachios contain mostly monounsaturated and polyunsaturated fat (11 of 13 fat grams), the types of fat recommended by the 2005 Dietary Guidelines For Americans. Pistachios also are naturally cholesterol free and trans fat free.
Read more pistachio facts and try these recipes created by top chefs….
Harvest Salad with Caramelized California Pistachios and Green Apples
Goat Cheese, Beet Roots and California Pistachio Salad
Spicy Pear and Endive Salad with California Pistachios
Honey Chipotle Vinaigrette
