Spinach Salad With Pepitas and Pomegranate

Ingredients

• 1 cup raw  (pumpkin seeds)
• 1/4 cup freshly squeezed lime juice
• 1 large jicama, peeled
• 1 1/2 lbs baby spinach, washed
• 2 1/2 teaspoons salt
• 1 teaspoon fresh ground pepper
• 1/3 cup red wine vinegar
• 2/3 cup extra virgin olive oil
• 1 cup crumbled feta cheese
• 1 cup pomegranate seeds

Directions

1. 1

   In a small, ungreased, frying pan over medium heat, toast the pepitas until golden brown.

2. 2

   Remove from the heat, add lime juice mixed with 1 teaspoon salt and shake vigorously. Cook shaking often, until the pan is dry. Set aside to cool.

3. 3

   Slice the jicama into 1/8-inch slices, then julienne as thinly as possible. Transfer to a very large salad bowl, along with the spinach.

4. 4

   Whisk 1 1/2 teaspoon salt (or to taste), pepper, vinegar and olive oil together in a small bowl and drizzle it over the salad.

5. 5

   add the pepitas, feta and pomegranate seeds and toss well.

6. 6

   Serve immediately.