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Appetizer Salad with Pistachio and Goat Cheese Dressing


A completely cultured dressing covers these simple but elegant salads, which are best served ice-cold. Chopped bacon bits make this appetizer just a little heartier.



  • 4 ounces semi-soft goat cheese, crumbled
  • ½ cup cultured buttermilk
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1 tablespoon sea salt
  • 4 teaspoons coarsely crushed black peppercorns
  • 4 cups baby spinach and young lettuce, combined
  • ½ cup roasted, salted pistachios, shells removed


  1. Chill four small glass salad plates in the freezer.
  2. To make the dressing, blend in a blender or food processor on medium: goat cheese, buttermilk, vinegar, honey, and sea salt until smooth. Add crushed peppercorns and pulse until combined. Transfer dressing to a jar or dispenser and refrigerate until salads are made.
  3. Remove chilled salad plates from freezer and divide greens evenly among them. Chop pistachios and sprinkle across the salads. 
  4. Alternatively, place undressed salads in the refrigerator until ready to serve. When ready, remove salads from refrigerator, drizzle with goat cheese dressing, or serve the dressing alongside the salads. 

Makes 4 small salads.


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Appetizer Salads with Pistachio and Goat Cheese Dressing

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