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Under 30 Minutes

Green Salad with Carrot-Cumin Dressing

Freshly made or store-bought, carrot juice is packed with beta-carotene, iron, and potassium and adds health benefits and sweetness to this salad dressing.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, March 2004


  • 1/2 cup carrot juice
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons olive oil
  • 1/4 teaspoon ground cumin
  • Coarse salt and freshly ground pepper
  • 1 large head romaine lettuce (about 1 pound), cut crosswise into 1-inch-wide strips
  • 1/2 red onion, halved and thinly sliced
  • 1/3 cup green pumpkin seeds (pepitas), toasted


  1. In a small skillet, bring juice to a boil. Reduce heat; simmer until reduced by half, about 5 minutes. Pour into a large bowl. Whisk in lemon juice, oil, and cumin; season with salt and pepper. Add lettuce and onion; toss to coat. Serve, sprinkled with pumpkin seeds.

  2. To make pumpkin seeds, heat a small skillet over medium heat. Add pumpkin seeds; cook, tossing until puffed and golden brown, 1 to 2 minutes. Makes 1/3 cup.

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