Greensaladwithcandiedpumpkinseeds Recipes

CHOPPED GREEN SALAD RECIPE

Steps:

• Make the Homemade Italian Dressing.
• Chop romaine and lettuce. Thinly slice the shallot. Peel and chop cucumber. Slice tomatoes and olives in half.
• Mix together all the ingredients for the salad, including the dressing, and toss to combine. If making in advance, refrigerate the components separately; bring the dressing to room temperature before serving.

GREEN SALAD WITH CANDIED PUMPKIN SEEDS

Steps:

• Toss greens with the citrus cumin salad dressing and arrange on a platter. Sprinkle evenly with queso fresco and candied pumpkin seeds. Serve immediately. Enjoy!
• Citrus Cumin Salad Dressing:.
• Whisk together orange juice, lemon juice, sugar, cumin, salt and pepper in a small bowl; add oil in a slow steady stream, whisking constantly till smooth. Use right away , or cover and chill in fridge up to 3 days. Whisk before serving. Makes 1/2 cup. Enjoy!

MIXED GREEN SALAD

Steps:

• Tear the lettuce leaves into bite-sized pieces and transfer them to a large salad bowl. Add the cucumber, tomatoes, and onion. Sprinkle with the oil, vinegar, and salt and pepper, and toss to combine.

ROASTED PUMPKIN SEEDS RECIPE

Steps:

• Gather the ingredients.
• Scoop out the seeds from the pumpkin. Discard the big chunks of stringy pulp. Put the seeds in a colander.
• Rinse the pumpkin seeds under cold running water. Swish them around to remove any pieces of pulp clinging to the seeds. Drain.
• Spread the seeds out onto a kitchen towel to dry. Don't use paper towels to dry the seeds; they will stick.
• Position a rack in the center of the oven and heat to 300 F. Line a rimmed baking sheet with foil.
• Put the seeds on the baking sheet. Sprinkle salt and drizzle with vegetable oil. Toss to coat the seeds thoroughly. Spread in an even layer. Bake the pumpkin seeds, stirring and turning once or twice, until light golden, about 40 to 45 minutes.
• Serve and enjoy!

GREEN SALAD WITH CRANBERRY VINAIGRETTE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Arrange almonds in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown.
• In a blender or food processor, combine the vinegar, oil, cranberries, mustard, garlic, salt, pepper, and water. Process until smooth.
• In a large bowl, toss the almonds, onion, blue cheese, and greens with the vinegar mixture until evenly coated.

MIXED GREEN SALAD WITH CRANBERRY VINAIGRETTE

Steps:

• In a small saucepan, combine the cranberries, sugar and water. Cook over medium heat until berries pop, about 10 minutes., Cool slightly. Place the cranberry mixture, vinegar and mustard in a blender; cover and process until pureed. While processing, gradually add oil in a steady stream. Refrigerate until serving., Just before serving, in a large bowl, combine the salad greens, apple, cranberries and walnuts. Drizzle with 1 cup vinaigrette and toss to coat. Sprinkle with blue cheese. Serve with remaining vinaigrette.

PUMPKIN SEED SPINACH SALAD

Steps:

• 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., 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.