Watercress And Pepita Salad Food

WATERCRESS AND PEPITA SALAD

Steps:

• 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.)
• 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.

SPINACH-PEPITA SALAD

Steps:

• Whisk 2 tablespoons each lime juice and olive oil with 2 teaspoons honey in a large bowl; season with salt and pepper. Add one 5-ounce bag baby spinach, 1/2 cup crumbled queso fresco, 4 thinly sliced radishes and 1/4 cup toasted pepitas; season with salt and pepper and toss.

WATERCRESS WITH SARDINES, TARRAGON, AND CLEMENTINES

Steps:

• Whisk lemon zest and juice with olive oil. Season with salt and pepper.
• Arrange watercress, red onion, and tarragon on a platter.
• Top with clementine slices, sardines, and pumpkin seeds. Season with salt and pepper. Drizzle with vinaigrette, and adjust seasoning, as necessary.

WATERCRESS SALAD WITH LEMON VINAIGRETTE

Steps:

• In a small bowl or food processor, whisk together the lemon juice, mustard, and sea salt until mixed well.
• Add 3 tablespoons of the oil slowly, while mixing constantly until the dressing is well blended. Season with sea salt and pepper and any other spices you'd like.
• Lightly rinse off any dirt and shake or pat watercress dry. Snip the stems with leaves off roots (if attached) and disccardany thick stems that may be touggh to eat, keepingg thin stems. (both are edible!
• Then, dress watercress with the vinaigrette, and serve as a side or base to your favorite protein!

WATERCRESS CAESAR SALAD

Steps:

• Mash the garlic and 1/2 teaspoon salt with a fork in the bottom of a large salad bowl. Stir in the mayonnaise, anchovy paste and mustard. Whisk in the lemon juice, then the olive oil. Stir in 2 tablespoons Parmesan and season with salt and pepper.
• Add the watercress to the bowl and toss to coat in the dressing. Top with the almonds and remaining 1/4 cup Parmesan.

CUCUMBER WATERCRESS SALAD

Steps:

• Combine cucumbers and watercress in a large bowl. Whisk the honey, vinegar, and water together. Pour over salad and toss well to combine. Season with dill and salt and toss salad again.

WATERCRESS AND PEPITA SALAD

Steps:

• Preheat oven to 350°F. Spread pepitas on a rimmed baking sheet; toast until golden brown, tossing occasionally, 10 to 15 minutes.
• In a large bowl, whisk together vinegar and cumin; season with salt and pepper. Whisk in oil. Add watercress; toss to combine. Serve immediately, garnished with pepitas.
• Remove the white hull from pumpkin seeds, and you're left with a Mexican favorite: delicately flavored green pepitas. Look for them next to nuts at your supermarket, in Mexican specialty shops, or in health-food stores. Toast them and try in a salad or as a healthy snack.
• (Per Serving)
• Calories: 116
• Fat: 10.4g (1.6g Saturated Fat)
• Protein: 4.5g
• Carbohydrates: 3.2g
• Fiber: 0.9g

SIMPLE WATERCRESS SALAD

Steps:

• Combine vinegar, salt, and pepper in a salad bowl. Slowly whisk in oil. Add watercress and toss with vinaigrette to evenly coat. Serve immediately.