Butter Lettuce Salad with Balsamic Onions, Pistachios & Grana Padano

Butter Lettuce Salad

with Balsamic Onions, Pistachios & Grana Padano

20 MIN
$10.99 Serves 2-4
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From the Test Kitchen

This colorful salad features soft butter lettuce tossed with tomatoes, cucumber, pickled peppers, and marinated cipolline onions. For welcome crunch and pleasantly salty bites, we're topping it all off with roasted pistachios and crumbles of Grana Padano cheese.
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    170 Cals (est.)
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fresh
ingredients
Butter Lettuce Salad with Balsamic Onions, Pistachios & Grana Padano
Title
  • 1 head Butter Lettuce
  • 4 oz Grape Tomatoes
  • 1 Persian Cucumber
  • 1 oz Balsamic-Marinated Cipolline Onions
  • 0.7 oz Grana Padano Cheese
  • 2 Tbsps Roasted Pistachios
  • ½ oz Pickled Peppadew Peppers
  • 1 Tbsp Red Wine Vinegar
  • 2 tsps Date Syrup
time-saving
tips & techniques
step-by-step
instructions
1 Prepare the ingredients

Wash and dry the fresh produce. Halve the cucumber lengthwise, then thinly slice crosswise. Halve the tomatoes. Roughly chop the onions. In a large bowl, combine the sliced cucumbers, halved tomatoes, chopped onions, and a drizzle of olive oil. Season with salt and pepper. In a separate bowl, combine the date syrup, vinegar, and a drizzle of olive oil. Cut off and discard the root end of the lettuce; roughly chop the leaves. Roughly chop the peppers. Roughly chop the pistachios.

2 Make the salad & serve your dish

To the bowl of prepared vegetables, add the chopped lettuce, chopped peppers, and vinaigrette. Season with salt and pepper. Gently toss to combine. Serve the salad topped with the chopped pistachios and Grana Padano (crumbling before adding). Enjoy!

Tips from Home Chefs

1 Prepare the ingredients

Wash and dry the fresh produce. Halve the cucumber lengthwise, then thinly slice crosswise. Halve the tomatoes. Roughly chop the onions. In a large bowl, combine the sliced cucumbers, halved tomatoes, chopped onions, and a drizzle of olive oil. Season with salt and pepper. In a separate bowl, combine the date syrup, vinegar, and a drizzle of olive oil. Cut off and discard the root end of the lettuce; roughly chop the leaves. Roughly chop the peppers. Roughly chop the pistachios.

2 Make the salad & serve your dish

To the bowl of prepared vegetables, add the chopped lettuce, chopped peppers, and vinaigrette. Season with salt and pepper. Gently toss to combine. Serve the salad topped with the chopped pistachios and Grana Padano (crumbling before adding). Enjoy!

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