Fall Greens Salad with Pumpkin seeds and Asiago
(from mmatsuoka’s recipe box)
As proof that authentic doesn’t need to mean time-consuming, this lovely salad assembles easily and makes a perfect side for many fall entrées. A combination of velvety butter lettuce and crisp baby spinach leaves, dry roasted pumpkin seeds, slivers of salty asiago cheese and balsamic vinaigrette, brings a delicate dance of flavors to the table.
Nutrition Info
Per Serving (3.5 oz-wt.): 240 calories (170 from fat), 19g total fat, 7g saturated fat, 1g dietary fiber, 10g protein, 9g carbohydrate, 25mg cholesterol, 470mg sodium
Source: Whole Foods Market
Prep time: 15 minutes
Cook time: 20 minutes
Serves 6 people
Ingredients
- head red leaf or butter lettuce
- * 2 bunches of watercress, trimmed
- * 2 cups baby spinach
- * 1 medium minced shallot
- * 2 TB balsamic vinegar
- * 1 TB apple cider vinegar
- * 1 tsp Dijon mustard
- * 2 tsp honey
- * 3/4 cup extra virgin olive oil, divided
- * Sea salt and pepper, to taste
- * 3/4 cup roasted, salted pumpkin seeds
- * 1 6-ounce wedge of aged Asiago cheese,
- rated
Directions
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Tear the lettuce into bite-size pieces and place in a large salad bowl. Add the watercress and spinach. Set aside.
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In a small bowl, mix the shallots and vinegar. Whisk in ¼ cup of the olive oil and the honey. Blend very well. Add remaining olive oil along with salt and pepper to taste.
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Pour dressing over salad and toss gently to coat.
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Sprinkle with pumpkin seeds and grated cheese to serve.