Spinach Salad With Pepitas and Pomegranate |
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Prep Time: 15 Minutes Cook Time: 7 Minutes |
Ready In: 22 Minutes Servings: 8 |
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This Modern Mexican salad has a great holiday look as it makes use of pomegranate seeds which are in season this time of year. It can be made into a main dish vegetarian salad with the addition of white beans; or for meat eaters, some grilled chicken would be good. Recipe adapted from one served at the Border Grill Restaurant in Pasadena, Ingredients:
1 cup raw pepitas (pumpkin seeds) |
1/4 cup freshly squeezed lime juice |
1 large jicama, peeled |
1 1/2 lbs baby spinach, washed |
2 1/2 teaspoons salt |
1 teaspoon fresh ground pepper |
1/3 cup red wine vinegar |
2/3 cup extra virgin olive oil |
1 cup crumbled feta cheese |
1 cup pomegranate seeds |
Directions:
1. In a small, ungreased, frying pan over medium heat, toast the pepitas until golden brown.
2. Remove from the heat, add lime juice mixed with 1 teaspoon salt and shake vigorously. Cook shaking often, until the pan is dry. Set aside to cool.
3. Slice the jicama into 1/8-inch slices, then julienne as thinly as possible. Transfer to a very large salad bowl, along with the spinach.
4. Whisk 1 1/2 teaspoon salt (or to taste), pepper, vinegar and olive oil together in a small bowl and drizzle it over the salad.
5. add the pepitas, feta and pomegranate seeds and toss well.
6. Serve immediately.
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