Active Time
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Yield
Serves : 8
© Tina Rupp

How to Make It

Step 1    

Preheat the oven to 350°. Spread the pistachios on a rimmed baking sheet and toast in the oven for about 8 minutes, or until lightly browned; let cool.

Step 2    

In a small bowl, whisk the pomegranate molasses with the olive oil until blended. Season the dressing with salt.

Step 3    

In a large bowl, toss the tomatoes with the scallions, parsley, mint, cucumber and jalapeños. Add the dressing and toss well. Season with salt. Spoon the salad onto a platter, sprinkle the pistachios over the top and serve.

Chef's Notes

1-cup serving Calories 276 kcal, Total Fat 17.8 gm, Saturated Fat 2.3 gm, Protein 7 gm, Carbohydrates 25 gm.

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