This main-course salad comes together in mere minutes with cooked shrimp and ready-to-eat baby spinach on hand. The pistachios add a welcome toasty crunch that will have you seeking them out as you eat the salad.
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I am making this for dinner this evening, but I question the 1/2 cup finely chopped red onion in the vinaigrette? With only a 1/4 cup olive oil and 1.5 TBSP sherry vinegar, and no other liquids noted, it will be more like a salsa than vinaigrette in consistency?? Should this be altered slightly, or is is meant to be very thick vinaigrette?
Fresh, light, tasty, easy and quick--a very useful recipe!
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
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