No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Under 30 Minutes

Romaine Salad with Corn and Pepitas

Let this crunchy south-of-the-border salad give a boost to your dinner.

  • prep: 15 mins
    total time: 15 mins
  • servings: 4

Ingredients

  • 1/3 cup pepitas (hulled pumpkin seeds)
  • 1/2 cup reduced-fat sour cream
  • 2 tablespoons white-wine vinegar
  • 1/4 teaspoon ground cumin
  • Coarse salt and ground pepper
  • 1 head romaine lettuce (about 1 pound), thinly sliced crosswise
  • 1 cup frozen corn kernels, thawed
  • 1/2 small red onion, thinly sliced

Directions

  1. Step 1

    Preheat oven to 350 degrees. Place pepitas on a rimmed baking sheet, and toast until golden brown, 6 to 8 minutes. Set aside.

  2. Step 2

    In a large bowl, whisk together sour cream, vinegar, and cumin; season with salt and pepper. Add romaine, corn, onion, and pepitas. Toss to combine; season with salt and pepper.

Source
Everyday Food, April 2008

Reviews (1)

  • 4 Feb, 2009

    This is a great salad! Loved the dressing and is a perfect side to any Mexican dish!