With our roasted pumpkin seed recipe this salad is a seasonal sensation!
Ingredients
· 2 cloves garlic, minced
· 1/2 tsp/2.5 ml sea salt
· 2 Tbsp / 30 ml fresh lemon juice
· 1 tsp / 5 ml Worcestershire sauce
· 1/2 cup / 120 ml best-quality olive oil
· Freshly ground black pepper to taste
· 10 cups of the lettuce of your choice
· 1/3 cup / 90 ml toasted pumpkin seeds
Preparation
1. Rinse lettuce of your choice under cold water a nd set aside in a bowl.
2. In a small bowl, add minced garlic and salt.
3. Whisk lemon and Worcestershire sauce into the garlic.
4. Continue to whisk the dressing while slowly pouring the olive oil in a steady stream. Whisk until smooth.
5. Add freshly ground black pepper to taste.
6. Add pumpkin seeds to the lettuce then pour the dressing over top.
7. Toss the lettuce to coat with dressing and serve.’
Roasted Pumpkin Seeds (salad topper)
Fall is the time for making one of my favorite seeds to snack on… Pumpkin seeds are nutritious and delicious plus they are an excellent source of iron, fiber and are rich in vitamins B and E. Try roasting them with salt or experiment with other seasoning blends such as Mrs. Dash seasonings.
Ingredients:
Pumpkin Seeds – 2 Cups
Olive oil – 3 tsp.
Salt and Pepper – to taste
Preheat oven to 300° F.
Clean seeds. It’s ok to leave a little of the pulp or strings on the seeds but remove excess. Toss the pumpkin seeds with the oil and seasonings. Spread as a single layer on a baking sheet and bake for 40-45 minutes, stirring occasionally until lightly golden brown. Drain on paper towels.
