Supermarket Deli Pistachio Salad

This pistachio salad  is one of my summer picnic favorites.   And while it’s usually a popular item at most supermarket deli’s there is no reason not to make it yourself at home.  The ingredients and the making of this salad are so simple that you’ll wonder (like me) why you didn’t make it sooner, or more often.

Here is what you will need.

(1) 8 oz. tub of light whipped topping

(1) 20 oz. can of crushed pineapple (drained)

(1) 3 oz. package of instant pistachio pudding

2 c. mini marshmallows

2-3 drops of green food coloring (optional)

In a large mixing bowl mix the pudding and drained pineapple together.  Add the whipped topping and mix until everything is combined.  Add the food coloring if desired.  Fold in the mini marshmallows.  Refrigerate a couple hours before serving.

I didn’t use the food coloring in this salad.  If you decide to use it in your salad it will be much more greener.

Easy to make pistachio salad - a picnic favorite

What’s one of your favorite picnic salads?

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Shittake, Almond, Wild Rice Salad with Balsamic Dressing

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Last year, around this same time, I visited  Blue Oyster Cultivations, a mushroom farm located here in the Finger Lakes Region. 

I visited BOC to conduct some research for an article I was about to write for a local publication. 

Once I was done interviewing the owner’s of the farm they picked some of their fresh shiitake and oyster mushrooms for me to take home. 

With their delicious, fresh, and locally grown mushrooms I made this salad.  

This salad pairs well with chicken and fish.  It can be served warm or chilled, and it makes a picnic dish.  It’s a welcome change from other  salads that are loaded with calories from the mayonnaise used in them. 

Shiitake, Almond, Wild Rice Salad with Balsamic Dressing

1 – 7oz. box of long grain & wild rice

2 green onion, sliced

1 – 2 large cloves of garlic, crushed

1/2 c. oven roasted, no salt, sliced almonds

3 – 4 large shiitake mushroom caps, sliced thin

3 tbsp. olive oil

3 tbsp. Balsamic vinegar

dash of salt & pepper

Prepare rice according to box; set aside.  In a large skillet, warm olive oil over medium heat.  Add onions, garlic, almonds, and mushrooms.  Cook until tender, about 8 minutes.  Remove from heat, add cooked skillet ingredients to rice.  Pour Balsamic vinegar over rice, along with salt & pepper.  Mix thoroughly.

Serve warm, or chilled. Makes 4 servings.

Surprise your family with this rice salad that’s loaded with tasty flavors!