Peppercorn Pistachio Caesar-Style Salad: The With or Without Meat Cookbook

This salad is truly a stunner, featuring a taste-filled dressing of hummus, green tea and Dijon and the crunch of pistachios. Adding sweet potato rounds, wild Atlantic salmon or chicken turn it into a filling meal, perfect for the meat-lover and the meatless to enjoy.

Peppercorn Pistachio Caesar- Style Salad from The With or Without Meat CookbookThis recipe is from our new cookbook, The With or Without Meat Cookbook: A Flexible Approach to Diabetes Cooking by Jackie Newgent, RDN, CDN, author of the Gourmand Award-winning All-Natural Diabetes Cookbook.

Yield:  4 servings
Serving Size: 2 cups

Ingredients

1 large sweet potato, unpeeled, cut into 12 slices crosswise
2 teaspoons canola or roasted pistachio oil
1/3 cup hummus of choice
3 tablespoons unsweetened green tea, chilled
3 tablespoons grated Parmigiano-Reggiano cheese
2 large garlic cloves
1 tablespoon Dijon mustard
2 teaspoons vegetarian Worcestershire sauce
2 teaspoons lemon juice
1 1/4 teaspoons freshly cracked black peppercorns, or to taste, divided
8 cups packed field greens or mesclun salad (8 ounces)
2 tablespoons chopped, lightly salted, roasted shelled pistachios

Preparation Without Meat

  1. Preheat a grill or grill pan. Brush the sweet potato slices with the oil. Grill over direct medium heat until fully cooked and grill marks form, about 8 minutes per side. Set aside.
  2. Add the hummus, tea, cheese, garlic, mustard, Worcestershire sauce, lemon juice, and 1 teaspoon peppercorns to a blender. Cover and purée.
  3. When ready to serve, toss the dressing with the greens in a large mixing bowl. Transfer to 4 separate bowls or plates, top with the grilled sweet potato slices, sprinkle with the pistachios and the remaining 1/4 teaspoon peppercorns, and serve.

Preparation With Meat

One serving: Use a medium instead of large sweet potato for step 1; slice into 9 “coins” and brush with 1 1/2 teaspoons oil. After grilling the sweet potato slices, brush 3 ounces wild Atlantic salmon or boneless, skinless chicken thigh with the remaining  1/2 teaspoon oil and grill until done; add a pinch of sea salt. In step 3, top 3 salads with the  sweet potato slices and the fourth with the salmon, whole or flaked.

Full recipe: Instead of the sweet potato in step 1, grill four 3-ounce portions of wild Atlantic salmon or boneless, skinless chicken thigh; add 1/4 teaspoon sea salt. In step 3, top each salad with the salmon, whole or flaked, before sprinkling with the pistachios.

Nutritional Information Without Meat

Calories: 160
Calories from Fat: 70
Total Fat: 7g
Saturated Fat: 1.5g
Trans Fat: 0.0g
Cholesterol: 5mg
Sodium: 340mg
Potassium: 440mg
Total Carbohydrate: 20g
Dietary Fiber: 5g
Sugars: 4g
Protein: 6g
Phosphorus: 120mg

Exchanges

1 vegetable, 1 carbohydrate, 1 1/2 fat

Nutritional Information With Meat

Calories: 260
Calories from Fat: 120
Total Fat: 13g
Saturated Fat: 2.5g
Trans Fat: 0.0g
Cholesterol: 55mg
Sodium: 510mg
Potassium: 700mg
Total Carbohydrate: 11g
Dietary Fiber: 4g
Sugars: 1g
Protein: 25g
Phosphorus: 290mg

Exchanges

1 vegetable, 3 lean meat, 1 1/2 fat

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  • Last Reviewed: April 7, 2014
  • Last Edited: April 8, 2014

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