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Romaine Salad with Corn and Pepitas


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

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, April 2008


  • 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


  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. 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.

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