Romaine Salad with Corn and Pepitas

Prep Time:
15 mins
Total Time:
15 mins

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


  • cup pepitas (hulled pumpkin seeds)

  • ½ cup reduced-fat sour cream

  • 2 tablespoons white-wine vinegar

  • ¼ teaspoon ground cumin

  • Coarse salt and ground pepper

  • 1 head romaine lettuce (about 1 pound), thinly sliced crosswise

  • 1 cup frozen corn kernels, thawed

  • ½ 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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