Mixed Greens with Dried Apricots and Parmesan-Pistachio Crisps

In 2016, sixty members of the International Nut and Dried Fruit Congress (INC) visited Sun-Maid as part of the California Nut and Dried Fruit tour, inspiring this recipe.

Makes 4 Servings


  • 3/4 cup grated Parmesan cheese
  • 1/4 cup finely chopped pistachios
  • 1 pkg 4-5 oz spring mix lettuces
  • 1/2 cup Sun-Maid California Apricots, diced
  • about 1/3 cup prepared balsamic vinaigrette

    Preheat oven to 400°F. Line two sheetpans with a silpat mat or parchment paper.
    COMBINE parmesan cheese and pistachios. Spoon a heaping tablespoonful of Parmesan mixture onto pan and spread to 3-4 inch circles. It should look lacy, the cheese will melt together with the pistachios.
    REPEAT with the remaining mixture to make 8 or 10 crisps.
    BAKE one pan at a time in center of oven for 5-6 minutes until edges of crisps are golden brown and cheese is melted. Let cool completely on pan then remove with a thin spatula. Crisps are fragile.
    TOSS lettuces, apricots and dressing in a large bowl. Garnish servings with cheese crisps.

    Per Serving: 218 calories, 13.3 g fat (4.2 g fat, sat), 16.5 mg cholesterol, 9.6 g protein, 16.5 g carbohydrate, 485.6 mg sodium, 2.8 g fiber