Spinach Salad with Toasted Pumpkin Seeds
- Active Time 15m
- Total Time 15m
This light, refreshing salad is a welcome tart contrast to rich foods. It can be nibbled on throughout the day by hungry tamale-makers.
- 1 cup pepitas or pumpkin seeds
- 1/4 cup lime juice mixed with 1 teaspoon salt
- 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 1/2 pounds baby spinach, washed
- 1 large jicama, peeled, cut into matchstick-size strips
- 1/2 red onion, thinly sliced
- 1 cup grated manchego cheese
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 Publisher. All rights reserved.
nutrition information per serving
278 calories; 21g total fat; 12mg cholesterol; 661mg sodium; 16g carbohydrates; 7g fiber; 8g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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