Rating: 2.44 stars
16 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 9
  • 2 star values: 5
  • 1 star values: 2
  • 16 Ratings

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.

Everyday Food, May 2007

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Recipe Summary

total:
20 mins
prep:
20 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.)

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  • 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.

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Reviews

16 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 9
  • 2 star values: 5
  • 1 star values: 2