1/3 Photos of Asparagus, Feta & Pumpkin Seed Salad
Jenny Sanders's Note:
Our favourite early summer salad. Be sure your Feta is not too salty, though the pleasure of this salad is the contrast between the salty cheese and dressing and the rich smooth flavours of the pumpkin seeds and the asparagus. Also the pumpkin seeds give it a great crunch. As a meal, the two of us will eat the whole thing.
My Private Note
Units: US | Metric
- 1 bunch leaf lettuce or 1 bunch boston lettuce
- 1 lb fresh asparagus
- 1/3 cup green pumpkin seeds (pepitas)
- 1/2 lb feta cheese
- 1/4 cup olive oil
- 3 tablespoons balsamic vinegar
- 1 teaspoon tamari or 1 teaspoon soy sauce
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon pepper
- 1/2 teaspoon ground cumin
- 1/4 teaspoon celery seed
- 1Wash, pick over, dry and tear up the lettuce.
- 2Trim the asparagus, and steam it.
- 3As soon as it is cooked, plunge it into cold water to stop it from cooking any further.
- 4When it is cool, drain well and cut it into inch long pieces.
- 5Toast the pumpkin seeds in a dry skillet over medium heat, stirring frequently, until they"pop" and turn light brown.
- 6Turn them out at once to cool on a plate.
- 7Cut the feta cheese into 1 cm cubes.
- 8Mix the oil, vinegar, tamari or soy sauce, Worcestershire sauce, pepper, cumin and celery seed.
- 9Arrange the lettuce in a salad bowl, with the asparagus, cheese, and pumpkin seeds over it, and drizzle the dressing over the salad immediately before serving.
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Nutritional Facts for Asparagus, Feta & Pumpkin Seed Salad
Serving Size: 1 (323 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 394.3
- Calories from Fat 281
- Total Fat 31.2 g
- Saturated Fat 11.3 g
- Cholesterol 50.7 mg
- Sodium 2071.2 mg
- Total Carbohydrate 14.4 g
- Dietary Fiber 4.5 g
- Sugars 7.6 g
- Protein 17.8 g