Mixed Green Leaf and Citrus Salad
This sweet and savory combination of citrus, olives, and cranberries is nothing short of addictive.
Pepitas, which are hulled pumpkin seeds of a South and Central American variety of squash, contain more protein than many other nuts and seeds, plus they provide the salad with a great crunch. Used sparingly here because of that protein, the pepitas combine with cranberries and olives to create a fun mix of textures and flavors.
Makes
Serving size
Ingredients
4 cups mixed salad greens
¼ cup pepitas
Juice of 1 lemon
2 teaspoons extra‑virgin olive oil
Black pepper, freshly grounded, to taste
1 orange, peeled and thinly sliced
½ lemon, peeled and thinly sliced
4 tablespoons (¼ cup) dried cranberries
4 tablespoons (¼ cup) Kalamata olives, pitted
Instructions
- In a large bowl, toss the greens, pepitas, lemon juice, and olive oil. Season with pepper.
- Arrange the greens on four plates, and top each with 2 slices of orange and lemon. Add 1 tablespoon each of cranberries and Kalamata olives to each plate. Serve.
Cooking Tip
Toasted pepitas are delicious in this salad. To toast them, preheat the oven to 325˚F. Toss the pepitas with ½ teaspoon of olive oil, then spread them on a baking sheet. Roast for about 15 minutes, until golden. Let cool before adding to the salad.
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