Pistachio salad
Indulge in the delightful blend of crunchy pistachios, fresh greens, and zesty vinaigrette dressing in this exquisite pistachio salad. Taste perfection!
Ingredients:
- 1/3 cup vegetable oil
- 1/2 cup popping corn
- Kosher salt
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons sugar
- 2 tablespoons toasted sesame seeds
- 2 teaspoons soy sauce
- 1/2 teaspoons garlic powder
- 2 cups shelled unsalted pistachios (230g)
Instructions:
- Start by preheating the oven to 350° and prepare a baking sheet by covering it with parchment paper. In a large saucepan, mix together the vegetable oil and popcorn, cover the pan, and cook over medium heat until the corn kernels begin to pop. Continue cooking, gently shaking the saucepan until the popping sound stops, which should take about 3 to 5 minutes. Pour the popped corn into a spacious bowl and lightly season with salt.
- Clean the saucepan. Then, combine the olive oil, sugar, sesame seeds, soy sauce, garlic powder, and 2 teaspoons of salt in it. Cook over medium heat, stirring constantly, until the sugar completely dissolves, which usually takes around 3 minutes. Next, add the pistachios and continue stirring for an additional minute. Spread the pistachio mixture onto the prepared baking sheet and bake for approximately 10 minutes until it becomes bubbly. Combine the pistachio mix with the popcorn and mix thoroughly. Allow it to cool down before serving.
Summary:
- Calories: 2986 kcal
- Fat: 151 g
- Protein: 68 g
- Carbs: 362 g
- Potassium: 2844 mg
- Magnesium: 288 mg