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.
4 cups mixed salad greens
¼ cup pepitas
Juice of 1 lemon
2 teaspoons extra-virgin olive oil
Freshly ground black pepper
1 orange, peeled and thinly sliced
½ lemon, peeled and thinly sliced
4 tablespoons (¼ cup) dried cranberries
4 tablespoons (¼ cup) pitted Kalamata olives
1 In a large bowl, toss the greens, pepitas, lemon juice, and olive oil. Season with pepper.
2 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.
Ingredient 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.
Substitution tip: Use any combination of citrus in this salad for different effects. Sliced grapefruit, limes, and different types of oranges can all be used based on your preference.
Per Serving Calories: 142; Total Fat: 9g; Saturated Fat: 1g; Cholesterol: 0mg; Carbohydrates: 15g; Fiber: 2g; Protein: 3g; Phosphorus: 116mg; Potassium: 219mg; Sodium: 137mg