Best 20 Pistachio Salad Recipes

PISTACHIO MALLOW SALAD

Steps:

• In a large bowl, combine whipped topping, pudding mix and food coloring if desired. Fold in the marshmallows and pineapple. Cover and refrigerate for at least 2 hours. Just before serving, top with additional whipped topping if desired, sprinkle with nuts.

INSTANT PISTACHIO SALAD

Steps:

• In a large bowl, combine the pineapple and dry pistachio pudding mix. Fold in thawed whipped topping and marshmallows until well mixed. Refrigerate until chilled and serve.

PISTACHIO FLUFF FRUIT SALAD

Steps:

• Dump instant pudding into a large mixing bowl. Add pineapple, and mix well. Mix in whipped topping. Stir in bananas, marshmallows, fruit cocktail, and mandarin oranges. Cover, and refrigerate until thoroughly chilled.

PISTACHIO PUDDING SALAD

Steps:

• In a large bowl, combine the pineapple and dry pistachio pudding mix.
• Fold in thawed whipped topping, marshmallows and optional nuts until well mixed.
• Refrigerate until chilled and serve.
• Cooking time is chill time.

PISTACHIO SALAD

Steps:

• In a large bowl, fold together the pudding mix and whipped topping.
• Add the marshmallows, pineapple with syrup, nuts and bananas. Mix well and refrigerate overnight.

PISTACHIO FRUIT SALAD

Steps:

• Drain pineapple, reserving juice. In a bowl, whisk together reserved juice and pudding mix for 2 minutes (mixture will be thick). Stir in the pineapple, fruit cocktail and mandarin oranges. Fold in whipped topping. Cover and refrigerate until serving.

WARM APPLE & PISTACHIO SPINACH SALAD

Steps:

• In a large skillet, melt butter over medium-high heat. Add apples and ginger; cook and stir until apples soften and begin to caramelize, 3-5 minutes. Stir in pistachios and Dijon mustard. Reduce heat; simmer 5 minutes, stirring occasionally., Pour two-thirds of apple mixture over spinach. Add spoonfuls of ricotta cheese; top with remaining apple mixture. Drizzle with honey. Add fresh pepper to taste.

PISTACHIO MARSHMALLOW SALAD

Steps:

• Mix pineapple with juice and pudding mix in a large bowl. Mix whipped topping and marshmallows in another bowl and spread over pudding mixture; sprinkle with walnuts. Cover and refrigerate until ready to serve.

5 MINUTE PISTACHIO SALAD RECIPE

Steps:

• Drain pineapple, pour pineapple juice into large bowl.
• Pour pudding into the juice and mix well.
• Fold the Cool-Whip into the pudding.
• Add pineapple tidbits, bananas, and marshmallows.
• Stir together gently.

ROASTED SWEET POTATO AND BEET NOODLE SALAD WITH GOAT CHEESE MEDALLIONS AND PISTACHIO VINAIGRETTE

Steps:

• Place bread crumbs and flour onto 2 separate plates. Place beaten egg in a small bowl. Divide goat cheese in 1/2 and roll into two balls. Flatten the balls to 1/2-inch thickness.
• Coat both cheese medallions with flour; dip into beaten egg. Coat evenly with bread crumbs. Spoon chopped pistachios on top of each, gently pressing into cheese. Place in a baking dish, cover, and refrigerate at least 30 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Cut beet and sweet potato into spirals using a spiralizer. Remove stem, seeds, and ribs from peppers; cut into rings. Spread out vegetables on the prepared baking sheet. Drizzle with 1 tablespoon olive oil. Remove cheese medallions from the refrigerator and make space for them on the baking sheet.
• Bake in the preheated oven until vegetables have softened and cheese medallions have slightly browned, about 10 minutes. Let cool for 5 minutes on the baking sheet.
• While cheese and vegetables are cooling, combine 1/4 cup olive oil, shallot, shelled pistachios, flat-leaf parsley, vinegar, honey, and Dijon mustard in a food processor. Puree on high until the mixture is completely liquefied, 1 to 2 minutes. Season vinaigrette with salt and pepper to taste.
• Divide spinach between 2 plates. Top with beet and sweet potato spirals, sweet pepper rings, and a cheese medallion. Drizzle vinaigrette on top and serve immediately.

ASPARAGUS, BEAN AND PISTACHIO SALAD

Steps:

• Bring a pot of salted water to a boil. Add the asparagus and cook until bright green but still slightly crisp in the center, 2 to 3 minutes. Remove and transfer to a bowl of ice water to stop the cooking. Repeat with the haricots verts. Dry the asparagus and beans, then slice them into 1/4-inch pieces.
• Rub a bowl with the garlic clove. Add the asparagus, beans, lettuce, pistachios and cheese. Sprinkle with the vinegar and oil. Season generously with pepper and truffle salt. Mix salad until evenly dressed. Fix the seasoning if you need to.

PINEAPPLE PISTACHIO DESSERT (WATERGATE SALAD)

Steps:

• 1. Pour pineapple and juice in a med bowl ; add the dry pudding mix and mix well.
• 2. Add the cool whip and marshmallows.
• 3. Garnish with cherries.
• 4. Chill until serving.

HONEY GLAZED GRILLED FIG SALAD WITH FETA, PISTACHIO AND MIZUNA

Steps:

• Whisk together the vinegar, honey, orange juice and some salt and pepper to combine. Slowly whisk in the olive oil until emulsified. Set aside.
• Heat a charcoal or gas grill to high for direct grilling. Brush the figs with some olive oil, season with salt and pepper and grill, cut-side down, just until slightly charred. Remove to a plate.
• Toss the mizuna with some of the vinaigrette. Transfer the mizuna to a platter and arrange the figs over top. Sprinkle with the feta and pistachios and drizzle some of the remaining dressing over top. Serve at room temperature.

APRICOT-PISTACHIO CHICKEN SALAD SANDWICHES

Steps:

• In a small bowl, combine the first 11 ingredients. Spread over two slices of bread; top with lettuce, tomato, onion and remaining bread.

APPLE AND PISTACHIO SALAD

Steps:

• Toast pistachio nuts and set aside to cool.
• Once you've cooled and chopped the pistachios, combine them with the remaining salad ingredients.
• Whisk together the dressing ingredients in a non-reactive bowl.
• Pour the dressing over the salad and toss well.
• Divide and place a serving on a bed of lettuce.

WATERCRESS, PISTACHIO AND ORANGE-BLOSSOM SALAD

Steps:

• Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, orange-blossom water and salt and pepper.
• In a large bowl, place watercress and herbs. Set aside until you are ready to serve the salad; you can leave greens in refrigerator in an airtight container for a few hours. Just before serving, pour dressing and pistachios over the leaves and toss gently.

SUGAR FREE PISTACHIO JELLO SALAD

Steps:

• In a large Bowl, empty the pudding mixes into a bowl. Add the entire tub of Cool Whip to the Pudding and stir and mix in well.
• Add the marshmallows and shredded coconut and stir them in as well. You could add the bananas now, but they do brown some, so to keep them looking fresh I will add them just before the jello will be served.
• Put saran wrap over the bowl and put in the fridge and chill for at least 3 hours. You may want to stir the jello again before you serve it, just to incorperate the ingredients again.

ITALIAN PISTACHIO APPLE SALAD

Steps:

• For dressing, whisk together orange juice, balsamic vinegar, mustard, and garlic; gradually whisk in oil until well blended. Set aside to mellow flavors.
• For salad, divide greens among four salad plates. Top with apple slices. Sprinkle with cheese and nuts. Whisk dressing; drizzle over salads.

NAPA CABBAGE SALAD WITH LEMON-PISTACHIO VINAIGRETTE

Steps:

• In a small bowl, whisk together lemon zest and lemon juice. Slowly drizzle in the pistachio oil, whisking constantly, until the dressing is mixed well.
• In a large bowl, toss together the sliced napa cabbage, sliced romaine lettuce, parsley and basil. Mix in the dressing, salt and pepper. Gently toss until dressing is distributed evenly. Top with chopped pistachios.

SPINACH SALAD WITH PISTACHIO CHICKEN

Steps:

• Place pistachio in a food processor or blender, and pulse until finely diced. Sprinkle half of diced pistachios onto a large plate.
• Warm oil in a skillet over medium-high heat. Press chicken breast halves into the pistachio pieces, adding more diced nuts to the plate as needed. Sprinkle chicken breasts with garlic powder and black pepper. Place in the skillet, and cook until golden brown. Reduce heat to medium low, and cook for about 3 to 5 minutes on each side, until the chicken is no longer pink inside. Remove chicken to a cutting board, and slice into thin slices.
• Into four bowls, place equal amounts of spinach leaves, tomatoes, avocado, bell pepper, and green onions. Place chicken slices on top. Sprinkle with Parmesan, pour on Balsamic vinegar, and season with black pepper.