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

Categories: Fall, Salad

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

  1. Tear the lettuce into bite-size pieces and place in a large salad bowl. Add the watercress and spinach. Set aside.

  2. 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.

  3. Pour dressing over salad and toss gently to coat.

  4. Sprinkle with pumpkin seeds and grated cheese to serve.

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