Spinach Salad with Limed Pepitas and Pomegranate This salad is the perfect way to get back into the groove of eating right after all those holiday indulgences. Plus the spinach and pomegranate seeds are packed with antioxidants. Make it a main course salad by adding grilled chicken or white beans. Serves 12 1 cup pepitas or pumpkin seeds, raw and unsalted 1/4 cup lime juice mixed with 1 teaspoon salt 1 large jicama, peeled 1 1/2 pounds baby spinach, washed 1 1/2 teaspoons salt 1 teaspoon freshly ground black pepper 1/3 cup red wine vinegar 2/3 cup extra virgin olive oil 1 cup crumbled feta 1 cup pomegranate seeds In a small, dry frying pan over medium heat, toast the pepitas until golden brown. Remove from heat, add the lime juice mixed with 1 teaspoon salt, and shake vigorously. Cook, shaking often, until the pan is dry and cool. Slice the jicama into 1/8-inch slices and then julienne as thinly as possible. Transfer to a very large salad bowl, along with the spinach. Whisk the 1 1/2 teaspoons salt, pepper, vinegar, and olive oil together in a small bowl and drizzle over the salad. Add the pepitas, feta, and pomegranate seeds and toss well. Serve immediately.

© 2010 Mary Sue Milliken and Susan Feniger.  All rights reserved.