Romaine Salad With Corn And Pepitas Recipes

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ROMAINE SALAD WITH CORN AND PEPITAS



Romaine Salad with Corn and Pepitas image

Let this crunchy south-of-the-border salad give a boost to your dinner.

Provided by Martha Stewart

Categories     Salad Recipes

Time 15m

Number Of Ingredients 8

1/3 cup pepitas (hulled pumpkin seeds)
1/2 cup reduced-fat sour cream
2 tablespoons white-wine vinegar
1/4 teaspoon ground cumin
Coarse salt and ground pepper
1 head romaine lettuce (about 1 pound), thinly sliced crosswise
1 cup frozen corn kernels, thawed
1/2 small red onion, thinly sliced

Steps:

  • Preheat oven to 350 degrees. Place pepitas on a rimmed baking sheet, and toast until golden brown, 6 to 8 minutes. Set aside.
  • In a large bowl, whisk together sour cream, vinegar, and cumin; season with salt and pepper. Add romaine, corn, onion, and pepitas. Toss to combine; season with salt and pepper.

Nutrition Facts : Calories 169 g, Fat 10 g, Fiber 3 g, Protein 7 g

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