Recipe:

Fall Greens Salad with Pumpkin Seeds and Asiago

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Serves 6

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.

Ingredients

2 cups baby spinach
2 bunches watercress, stems trimmed, leaves torn into bite-size pieces
1 head red leaf or butter lettuce, torn into bite-size pieces
2 tablespoons balsamic vinegar
1 tablespoon apple cider vinegar
1 shallot, finely chopped
1/2 cup extra virgin olive oil
2 teaspoons honey
1 teaspoon Dijon mustard
Salt and pepper to taste
3/4 cup roasted, salted pumpkin seeds
6 ounces aged Asiago cheese, grated

Method

Toss spinach, watercress, and lettuce together in a large bowl and set aside.

In a small bowl, whisk together balsamic vinegar, apple cider vinegar, and shallots. Whisk in 1/4 cup of the oil, honey, and mustard. When well combined, whisk in remaining oil and salt and pepper.

Pour dressing over reserved greens in bowl and toss gently to coat. Sprinkle with pumpkin seeds and grated cheese and serve.

Nutrition

Per serving (about 5oz/135g-wt.): 340 calories (270 from fat), 29g total fat, 8g saturated fat, 25mg cholesterol, 470mg sodium, 11g total carbohydrate (1g dietary fiber, 3g sugar), 9g protein

Tags: No Cook, American, Gluten Free, Vegetarian, Wheat Free

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