• 30minutes
  • 385calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, E
MineralsSelenium, Zinc, Natrium, Chromium, Calcium, Potassium, Iron, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 bunch leaf lettuce or 1 bunch boston lettuce

  2. 1 lb fresh asparagus

  3. 1/3 cup green pumpkin seeds (pepitas)

  4. 1/2 lb feta cheese

  5. 1/4 cup olive oil

  6. 3 tablespoons balsamic vinegar

  7. 1 teaspoon tamari or 1 teaspoon soy sauce

  8. 1/2 teaspoon Worcestershire sauce

  9. 1/2 teaspoon pepper

  10. 1/2 teaspoon ground cumin

  11. 1/4 teaspoon celery seed

Instructions Jump to Ingredients ↑

  1. Wash, pick over, dry and tear up the lettuce.

  2. Trim the asparagus, and steam it.

  3. As soon as it is cooked, plunge it into cold water to stop it from cooking any further.

  4. When it is cool, drain well and cut it into inch long pieces.

  5. Toast the pumpkin seeds in a dry skillet over medium heat, stirring frequently, until they"pop" and turn light brown.

  6. Turn them out at once to cool on a plate.

  7. Cut the feta cheese into 1 cm cubes.

  8. Mix the oil, vinegar, tamari or soy sauce, Worcestershire sauce, pepper, cumin and celery seed.

  9. 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.


Send feedback