Watercress and Pepita Salad

Name: Watercress and Pepita Salad
Prep time: 20 min
Total time: 20 min
Yield: 6 servings
Ingredients: 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

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.

Source: Everyday Food, May 2007

20 mins 20 mins 6

Total Time Prep Servings

Ingredients

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

Directions

1. 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.)
2. 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.