Fall Greens Salad with Pumpkin Seeds and Asiago

Serves 6 to 8
Time 10 min
Fall Greens Salad with Pumpkin Seeds and Asiago

This lovely salad assembles easily and makes a perfect side for fall entrées. A combination of velvety butter lettuce, tender baby spinach and spunky watercress, makes an excellent base for savory asiago and pumpkin seeds. Substitute equally peppery arugula for the watercress, if you like.

Special Diets:

Gluten FreeGluten Free
VegetarianVegetarian
Sugar ConsciousSugar Conscious

Ingredients

    2 tablespoonsbalsamic vinegar
    1 tablespooncider vinegar
    2 teaspoonshoney
    1 teaspoonDijon mustard
    1shallot, finely chopped
    6 tablespoonsextra-virgin olive oil
    1/2 teaspoonfine sea salt
    Ground black pepper, to taste
    2 cupsbaby spinach
    2 buncheswatercress, trimmed, leaves torn into bite-size pieces
    1head red leaf or butter lettuce, torn into bite-size pieces
    1/2 cuproasted, salted pumpkin seeds
    3 ouncesaged Asiago cheese, grated or shaved thinly with a vegetable peeler

Exclusively for Prime members in select ZIP codes.

Method

In a large bowl, whisk together balsamic vinegar, cider vinegar, honey, mustard and shallot. 


Drizzle in oil while whisking constantly to make a vinaigrette and season with salt and pepper. 


Add spinach, watercress and lettuce and toss gently to coat. 


Scatter pumpkin seeds and cheese over the top and serve.

Nutritional Info

Serving Size

Calories

210

Total Fat

17g

Saturated Fat

4g

Cholesterol

10mg

Sodium

360mg

Total Carbohydrate

9g

Dietary Fiber

1g

Total Sugars

3g

Protein

5g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.