Pumpkin Patch Salad Recipe - Cooking Index
Pumpkin Patch Salad Recipe - Cooking Index
| Nonstick cooking spray | ||
| 1/4 cup | 27g / 1oz | Pepitas (pumpkin seeds) - see * Note |
| Salt - to taste | ||
| 1 tablespoon | 15ml | Minced shallot |
| 2 tablespoons | 30ml | Red wine vinegar |
| Freshly-ground black pepper - to taste | ||
| 6 tablespoons | 90ml | Sunflower oil |
| 6 cups | 1422ml | Bibb lettuce |
| 1 cup | 62g / 2.2oz | Orange cherry tomatoes |
* Note: Some stores sell toasted and salted pepitas, which will save you toasting time.
Spray a small skillet with cooking spray and place it over high heat. Add the pumpkin seeds and sprinkle lightly with salt. When the first pumpkin seed pops, after about 50 to 60 seconds, stir the seeds until they are slightly browned, 1 minute. Set the seeds aside on a paper towel.
Mix the shallot, vinegar and salt and pepper to taste in a small bowl. Whisk in the oil.
Place the lettuce in a bowl. Scatter the tomatoes and pepitas over the lettuce. Drizzle with dressing.
This recipe yields 4 servings.
Each serving: 250 calories; 305 mg sodium; 0 cholesterol; 25 grams fat; 3 grams saturated fat; 6 grams carbohydrates; 4 grams protein; 1.67 grams fiber.
Source:
The Los Angeles Times, 10-31-2001
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