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Pumpkin Seed Salad Dressing
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Pumpkin Seed Dressing
When you want to try something different for a salad dressing, this recipe for pumpkin seed salad dressing is my wife's favorite. Everytime I make a salad she asks for this dressing. Toasting the pumpkin seeds releases some of the natural oils and gives the dressing a hint of nuts.
Pumpkin seeds are available year round in almost any grocery store, just be sure you get the ones that are already hulled. I prefer the "raw" seeds, but you can also get pre-toasted and warm them prior to making the dressing. I also prefer to use Myers lemons if you can get them, otherwise the standard lemons will do. This is one of my favorite dressings for a light summer salad. |
Pumpkin Seed Salad Dressing & Marinade Recipe
This recipe for pumpkin seed
dressing is also ideal as a marrinade for chicken
or beef. I often cut chicken breast into chunks
or strips and marinade in this dressing then
skewer them for grilling.
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1/2 cup raw shelled pumpkin seeds (eyeball it)
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1/2 cup extra virgin olive oil (eyeball it)
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Juice of about one lemon (you can add more to taste, or if dressing is too thick.)
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Salt and pepper to taste
Toast pumpkin seeds in a dry skillet over medium high heat just until they start to pop. Set aside and allow to cool for 15-20 minutes.
When Pumpkin seeds have cooled, add to food proccessor with oil, lemon juice, salt and pepper. Proccess until a semi-smooth consitstancy is reached. Dressing should be slightly thick, but if very pasty, add a little more lemon juice and mix.
When ready to serve salad add dressing to salad ( a little goes a long way with this dressing so add a little at a time to taste), toss and serve.
Related categories:
Salad Recipes
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