Watercress and Pepita Salad
Take the white hull off pumpkin seeds, and you're left with a Mexican favorite: delicately flavored green pepitas. Try them in your favorite salad or as a snack.
- Total Time:
- Servings: 6
Source: Everyday Food, May 2007
- 1/3 cup pepitas
- 2 tablespoons white-wine vinegar
- 1/2 teaspoon ground cumin
- 3 tablespoons olive oil
- Coarse salt and ground pepper
- 1 1/2 pounds watercress, tough stems removed
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.