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Spinach Salad with Toasted Pumpkin Seeds

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Source: Mary Sue Milliken and Susan Feniger

Recipe		Reviews				Save Recipe		view my favorites		email recipe to a friend

Rating:

Reviews: 1 See Reviews

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Active Time:  15 Minutes
Total Time:  15 Minutes
Yield:  12 servings

This light, refreshing salad is a welcome tart contrast to rich foods. It can be nibbled on throughout the day by hungry tamale-makers.

RECIPE INGREDIENTS

1 cup pepitas or pumpkin seeds

1/4 cup lime juice mixed with 1 teaspoon salt

1 1/2 pounds baby spinach, washed

1 large jicama, peeled, cut into matchstick-size strips

1/2 red onion, thinly sliced

2/3 cup extra-virgin olive oil

1/3 cup red wine vinegar

1 1/2 teaspoons salt

1 teaspoon freshly ground black pepper

1 cup grated manchego cheese

Spinach Salad with Toasted Pumpkin Seeds Recipe at Cooking.com

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DIRECTIONS

Toast pepitas in heavy small skillet over medium heat until golden brown. Remove from heat, add lime juice mixed with 1 teaspoon salt, and shake vigorously. Cook, shaking often, until pan is dry. Cool completely.

Whisk oil, vinegar, 1 1/2 teaspoons salt and pepper in small bowl to blend. Toss spinach, jicama and onion in very large salad bowl with enough dressing to coat. Add pepitas and grated cheese and toss well. Serve immediately.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008

Part of These Recipe Collections

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Southwestern Sides

Nutrition Facts per Serving
Yield: Yield: 12 servings

Calories:

278

Fat. Total:

21g

Fiber:

Carbohydrates, Total:

16g

Sodium:

661mg

% Cal. from Fat:

68%

Cholesterol:

12mg

Protein:

Spotlight Recipe Review

See all 1 reviews »

Rating:

by: Laura, CA

Reviewed: 08/04/2006

See all of Laura's reviews »

This is one of the best (and easiest) salads ever! It's been a hit at every family gathering and party for many years!!

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8 people gave this Cheers. Click here to Cheer this review.

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