Green Bean Salad With Pumpkin Seed Dressing Food

GREEN BEAN SALAD WITH PUMPKIN SEED DRESSING

Steps:

• Toast pumpkin seeds in a dry small heavy skillet over moderately low heat, stirring frequently, until puffed but not browned, about 6 minutes. (If using pine nuts, toast until pale golden, about 7 minutes.) Transfer to a plate to cool. Reserve 1 tablespoon seeds, then purée remaining seeds in a blender with garlic, oil, water, lemon juice, cumin, salt, and 1 tablespoon cilantro until smooth.
• Cook beans in a large pot of boiling salted water until just tender, 4 to 6 minutes. Drain in a colander, then plunge into a bowl of ice and cold water to stop cooking. Drain beans and pat dry.
• Arrange beans on a plate and drizzle with two thirds of dressing. Top with tomatoes and remaining dressing, then sprinkle with remaining tablespoon cilantro and reserved pumpkin seeds.

GREEN SALAD WITH CANDIED PUMPKIN SEEDS

Steps:

• Toss greens with the citrus cumin salad dressing and arrange on a platter. Sprinkle evenly with queso fresco and candied pumpkin seeds. Serve immediately. Enjoy!
• Citrus Cumin Salad Dressing:.
• Whisk together orange juice, lemon juice, sugar, cumin, salt and pepper in a small bowl; add oil in a slow steady stream, whisking constantly till smooth. Use right away , or cover and chill in fridge up to 3 days. Whisk before serving. Makes 1/2 cup. Enjoy!