Romaine Salad With Corn And Pepitas Recipes

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ROMAINE SALAD WITH CORN AND PEPITAS



Romaine Salad with Corn and Pepitas image

Let this crunchy south-of-the-border salad give a boost to your dinner.

Provided by Martha Stewart

Categories     Salad Recipes

Time 15m

Number Of Ingredients 8

1/3 cup pepitas (hulled pumpkin seeds)
1/2 cup reduced-fat sour cream
2 tablespoons white-wine vinegar
1/4 teaspoon ground cumin
Coarse salt and ground pepper
1 head romaine lettuce (about 1 pound), thinly sliced crosswise
1 cup frozen corn kernels, thawed
1/2 small red onion, thinly sliced

Steps:

  • Preheat oven to 350 degrees. Place pepitas on a rimmed baking sheet, and toast until golden brown, 6 to 8 minutes. Set aside.
  • In a large bowl, whisk together sour cream, vinegar, and cumin; season with salt and pepper. Add romaine, corn, onion, and pepitas. Toss to combine; season with salt and pepper.

Nutrition Facts : Calories 169 g, Fat 10 g, Fiber 3 g, Protein 7 g

ROMAINE, FETA AND GRAPE SALAD



Romaine, Feta and Grape Salad image

I discovered this salad looking for a different use for romaine lettuce. I used green seedless grapes but I think red or black would be prettier. I love the sweet pop of the grapes with the saltiness of the feta. The dressing i s lovely too. From Food Network and Daisuke Utagawa

Provided by Chicagoland Chef du

Categories     Salad Dressings

Time 12m

Yield 2 serving(s)

Number Of Ingredients 7

1/2 head romaine lettuce, cleaned and chopped
20 red seedless grapes, halved, any color works
6 -8 ounces feta cheese, cut into 10 1-inch cubes, substitute crumbled, I used less
1/2 fresh lemon, juiced
2 tablespoons olive oil
sea salt, to taste
fresh ground black pepper, to taste

Steps:

  • Place lettuce and grapes in a bowl with feta cheese.
  • Combine dressing ingredients, whisk to combine.
  • Toss all the ingredients in a bowl and mix well.

Nutrition Facts : Calories 1253.8, Fat 35.2, SaturatedFat 16.1, Cholesterol 80.4, Sodium 1045.9, Carbohydrate 236.9, Fiber 14.6, Sugar 200.6, Protein 23.8

ROMAINE SALAD WITH CORN AND CHILI-AVOCADO DRESSING



Romaine Salad with Corn and Chili-Avocado Dressing image

Provided by Martha Stewart

Categories     Salad Recipes

Number Of Ingredients 7

1/2 head romaine lettuce, cut into 1/2-inch strips (4 cups)
2 cups fresh corn kernels
1 cup halved cherry tomatoes
1 ripe avocado, cut into a large dice
1 to 2 tablespoons fresh lime juice
1/4 teaspoon chili powder
Coarse salt and freshly ground pepper

Steps:

  • In a large bowl, combine lettuce, corn, tomatoes, and three-quarters of the avocado; set aside.
  • In a blender combine remaining one-quarter avocado, 1/3 cup water, lime juice, and chili powder. Blend until smooth. Season with salt and pepper. Pour over salad, and toss gently to combine. Serve immediately.

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