Pumpkin Seed Spinach Salad |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
|
Here's a fresh new use for pumpkin seeds kernels. This sweet, light and tasty salad is studded with cranberries for attactive color. Ingredients:
1/2 cup unsalted pumpkin seeds |
2 tablespoons sugar |
1/8 teaspoon salt |
1/8 teaspoon ground cinnamon |
1/8 teaspoon ground cumin |
1/8 teaspoon ground ginger |
pinch cayenne pepper |
dressing: |
1/4 cup vegetable oil |
2 tablespoons rice vinegar |
2 tablespoons maple syrup |
2 tablespoons mayonnaise |
1 teaspoon sugar |
salad: |
1 package (6 ounces) fresh baby spinach |
1/2 cup dried cranberries |
1/4 cup shredded parmesan cheese |
Directions:
1. In a large skillet, toast seeds over medium heat for 2 minutes, stirring often. Add sugar and seasonings. Continue to cook and stir until sugar melts, about 4 minutes. Spread mixture on waxed paper to cool.
2. In a small bowl, whisk dressing ingredients until smooth. In a large salad bowl, combine the spinach, cranberries, cheese and pumpkin seeds. Serve with dressing. Yield: 10 servings.
|
|