Seed and Cheese Salad

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The ingredients in my Seed and Cheese salad may sound exotic to some, but don’t worry, they’re easy to find at your local market. Pepita is just a fancy name for baby pumpkin seeds. If you can’t find pepitas, sunflower seeds make a perfect swap. Either seed would be delicious and add the perfect crunch to this salad. Bocconcini is an even fancier word, which means fresh baby mozzarella. Combining these baby ingredients make the perfect spring time salad. The light and simple dressing pulls everything together. We love to serve this as a side component with burgers from the grill.

Ingredients:Seed and Cheese Salad

  • 2 cups chopped romaine lettuce
  • 1/2 cup chopped purple cabbage
  • 5-6 cucumber slices, cut into large matchsticks
  • 1/2 cup baby bocconcini
  • 1/2 cup pepita
  • 1 tsp Dijon mustard
  • 2 tbsp honey
  • olive oil
  • salt and pepper

Directions:

Toast pepitas in a skillet over medium heat with just a drizzle of olive oil, 3-4 minutes. I also like to add a pinch of salt, so that it sticks to the pepitas. Remove from heat and allow to cool. Add greens to a serving bowl, and arrange veggies and cheese on top. In a small bowl, whisk together the honey and mustard. Whisk in the oil in a slow stream, until the dressing becomes thick. Season with salt and pepper and drizzle over the salad.

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