Guest guest Posted December 2, 2001 Report Share Posted December 2, 2001 * Exported from MasterCook Mac * Southwest Salad Recipe By : Mindy Toomay & Susan Geiskopf-Hadler Serving Size : 1 Preparation Time :0:00 Categories : Salad Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- For Dressing -- 2 tablespoons pumpkin seeds (raw, unsalted) 1/3 cup fresh orange juice 2 tablespoons sesame oil (light) 2 tablespoons lime juice 2 tablespoons cider vinegar 2 cloves garlic -- minced 2 tablespoons fresh cilantro -- minced 1/4 teaspoon salt 1/8 teaspoon cayenne -- For Salad -- lettuce and other greens fresh tomatoes corn kernels diced jicama avocado cooked pinto beans Toast the pumpkin seeds: Place the seeds in a single layer in a cast-iron skillet over medium-high heat on the stovetop. Shake the pan frequently and soon the seeds will be golden brown and will emit a wonderful roasted aroma. Remove immediately from the pan and set aside. Whir all ingredients in a food processor or blender until well combined. Toss 1 tablespoon per serving with salad ingredients. Dressing not used immediately can be kept for up to two weeks in the refrigerator, but bring small portions to room temperature before using. Dressing yield: 1 cups Source: Mindy Toomay & Susan Geiskopf-Hadler The Best 125 Meatless Main Dishes, page 61 Copyright 1992 by Mindy Toomay and Susann Geiskopf-Hadler Typed and MC formatted by Eruna Schultheiss - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 59 Calories; less than one gram Fat (4% calories from fat); 1g Protein; 15g Carbohydrate; 0mg Cholesterol; 536mg Sodium _____ Quote Link to comment Share on other sites More sharing options...
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