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Spinach Salad with Toasted Pumpkin Seeds

Source: Mary Sue Milliken and Susan Feniger
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  15 Minutes
Total Time:  15 Minutes
  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
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.


Copyright 2000, Susan Feniger and Mary Sue Milliken, all rights reserved.


Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   12 servings
Calories: 278
Fat. Total: 21g
Fiber: 7g
Carbohydrates, Total: 16g
Sodium: 661mg
% Cal. from Fat: 68%
Cholesterol: 12mg
Protein: 8g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Laura, CA Reviewed: 08/04/2006
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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