https://www.washingtonpost.com/pb/recipes/tender-green-salad-strawberries-cucumbers-pistachio-and-basil/15268/

photo spinach pistachio basil salad  5/22/16
Made this again 2/8/19 for a shabbat dinner - mixed arugula and romaine, cukes, added strawberries and mango, lots of basil as well as the pistachios, and used a generous amount of the dressing.  Need to make 2-3 times as much dressing as noted below.  Result was excellent!

We didn't have basil, so I used basil olive oil; either version is simple and tasty.

Used half arugula, half spinach, and mango in addition to the strawberries, which was a good complement.  Other berries could be substituted.

More nuts would add to the protein (and calorie) content.  For a vegetarian dinner, I had plain lentils that I had prepared earlier in the week, with a little of the dressing.  Very satisfying!


NOURISH MAY 12, 2016

This spring salad is as simple as it is delightful. The ingredient that drives it is the season’s very best strawberries -- plump with juice, deeply ruby-colored and with a perfume that greets you from across the room. Thin slices of English cucumber offer a cool, crisp contrast, and basil leaves provide a soft, fragrant accent. It is dressed with a honey-white wine vinaigrette.

SERVINGS:

Tested size: 4 servings

INGREDIENTS

2 tablespoons walnut oil or extra-virgin olive oil
2 teaspoons white wine vinegar
1 teaspoon honey
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 head butter, Boston or bibb lettuce, leaves torn (about 5 cups, lightly packed)
6 large or 12 small hulled strawberries, quartered if large, halved if small
1/4 English (seedless) cucumber, cut into thin half-moons
2 tablespoons shelled, unsalted pistachios, toasted and coarsely chopped (see NOTE)
4 large or 8 medium fresh basil leaves, torn
DIRECTIONS

Whisk together the oil, vinegar, honey, salt and pepper in a medium bowl to form a dressing.

Place the lettuce in a large bowl. Drizzle in about half of the dressing, and toss to coat.

Divide the dressed lettuce among individual salad plates. Arrange the strawberries and cucumber slices on top, then drizzle with the remaining dressing.

Top each portion with 1/2 tablespoon of pistachios and some basil.

NOTE: Toast the pistachios in a small, dry skillet over medium-low heat for a few minutes, until fragrant and lightly browned. Cool completely before using.

Calories per serving (using walnut oil): 110

% Daily Values*

Total Fat: 9g 14%

Saturated Fat: 1g 5%

Cholesterol: 0mg 0%

Sodium: 150mg 6%

Total Carbohydrates: 7g 2%

Dietary Fiber: 2g 8%

Sugar: 4g

Protein: 2g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g