Spinach Salad With Pepitas And Pomegranate

1. 1

   In a small, ungreased, frying pan over medium heat, toast the pepitas until golden brown.

2. 2

   Remove from the heat, add lime juice mixed with 1 teaspoon salt and shake vigorously. Cook shaking often, until the pan is dry. Set aside to cool.

3. 3

   Slice the jicama into 1/8-inch slices, then julienne as thinly as possible. Transfer to a very large salad bowl, along with the spinach.

4. 4

   Whisk 1 1/2 teaspoon salt (or to taste), pepper, vinegar and olive oil together in a small bowl and drizzle it over the salad.

5. 5

   add the pepitas, feta and pomegranate seeds and toss well.

6. 6

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.