Tender Green Salad with Strawberries, Cucumber and Basil

Tender greens topped with strawberries, cucumber, basil, and toasted pistachio

Calories: 110, Carbs: 7g, Protein: 2g, Fat: 9g, Sat. Fat: 1g, Cholesterol: 0mg, Sodium: 150mg, Fiber: 2g

Prep Time: 3 to 5 minutes Cook time: 3 minutes Yield: 4 servings

2 tablespoons walnut oil or extra virgin olive oil
2 teaspoons white wine vinegar
1 teaspoons honey
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 head butter, Boston or bib lettuce, leaves torn (about 5 cups, lightly packed)
6 large or 12 small strawberries, quartered if large, halved if small
1/4 English cucumber, sliced thinly into half moons
2 tablespoons pistachio nuts, toasted and coarsely chopped
4 large or 8 medium fresh basil leaves, torn

1. Whisk the oil, vinegar, honey, salt and pepper in a small bowl.
2. Place the lettuce in a large bowl. Drizzle with about half of the dressing and toss to coat. Toss half dressing with lettuce.
3. Divide the lettuce among 4 small salad plates. Arrange the strawberries and cucumber slices on top, then drizzle with remaining dressing. Top each with 1/2 tablespoon pistachios and some basil.

NOTE: Pairs well with a 3 oz grilled chicken breast and grilled pita to make an entrée.