Ingredients
-
1
-
1
-
1/3
-
1/2
-
1/4
-
3
-
1
-
1/2
-
1/2
-
1/2
-
1/4
-
-
-
-
Directions
Asparagus, Feta & Pumpkin Seed Salad, 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 , Hey this came out tasty n healthy I wanted to make a meal so I added roasted turkey breast, tomatoes and red onion To cut down the sodium and the amount of evo use l whole lime juice and no Worcestershire sauce and only half evo:::) yummy, This was good, but definitely different I probably won’t make again
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Steps
|
1
Done
|
Wash, Pick Over, Dry and Tear Up the Lettuce. |
|
2
Done
|
Trim the Asparagus, and Steam It. |
|
3
Done
|
as Soon as It Is Cooked, Plunge It Into Cold Water to Stop It from Cooking Any Further. |
|
4
Done
|
When It Is Cool, Drain Well and Cut It Into Inch Long Pieces. |
|
5
Done
|
Toast the Pumpkin Seeds in a Dry Skillet Over Medium Heat, Stirring Frequently, Until They"pop" and Turn Light Brown. |
|
6
Done
|
Turn Them Out at Once to Cool on a Plate. |
|
7
Done
|
Cut the Feta Cheese Into 1 Cm Cubes. |
|
8
Done
|
Mix the Oil, Vinegar, Tamari or Soy Sauce, Worcestershire Sauce, Pepper, Cumin and Celery Seed. |
|
9
Done
|
Arrange 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. |
