Watercress And Pepita Salad Recipes

Steps:

• Preheat oven to 350 degrees. Spread pepitas on a rimmed baking sheet; toast until golden brown, 10 to 15 minutes. (Store at room temperature up to 1 day.)
• In a large bowl, combine vinegar and cumin; whisk in oil. Season with salt and pepper. (To store, cover and refrigerate up to 2 days.) Add watercress; toss to combine. Serve topped with pepitas.

Steps:

• Whisk lemon zest and juice with olive oil. Season with salt and pepper.
• Arrange watercress, red onion, and tarragon on a platter.
• Top with clementine slices, sardines, and pumpkin seeds. Season with salt and pepper. Drizzle with vinaigrette, and adjust seasoning, as necessary.

Steps:

• In a large bowl, combine watercress and oranges. In a small bowl, whisk the remaining ingredients. Drizzle over salad; toss to coat.

Steps:

• Preheat oven to 350°F. Spread pepitas on a rimmed baking sheet; toast until golden brown, tossing occasionally, 10 to 15 minutes.
• In a large bowl, whisk together vinegar and cumin; season with salt and pepper. Whisk in oil. Add watercress; toss to combine. Serve immediately, garnished with pepitas.
• Remove the white hull from pumpkin seeds, and you're left with a Mexican favorite: delicately flavored green pepitas. Look for them next to nuts at your supermarket, in Mexican specialty shops, or in health-food stores. Toast them and try in a salad or as a healthy snack.
• (Per Serving)
• Calories: 116
• Fat: 10.4g (1.6g Saturated Fat)
• Protein: 4.5g
• Carbohydrates: 3.2g
• Fiber: 0.9g

Steps:

• In small bowl, whisk together lime juice, zest, salt, and pepper. Gradually whisk in oil, whisking until mixture emulsifies.
• In medium bowl, toss together jícama and 1/4 cup vinaigrette, reserving remaining vinaigrette. Let marinate while preparing rest of ingredients.
• Using paring knife and working over large bowl to catch juice, remove peel and white pith from oranges, then cut between membranes to remove segments (discard membranes).
• To bowl with orange juice, add orange segments, jícama (including vinaigrette), and watercress. Toss well to combine. If desired, add additional vinaigrette, or reserve remainder for another use. Sprinkle with pumpkin seeds if using. Serve immediately.

Steps:

• Combine vinegar, salt, and pepper in a salad bowl. Slowly whisk in oil. Add watercress and toss with vinaigrette to evenly coat. Serve immediately.