Tropical Greens Salad
Serves: 3
Lelia Marks
1 January 1970
Based on User reviews:
48
Spice
61
Sweetness
50
Sourness
38
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
3 tbsps
Red Wine Vinegar1 tbsp
Orange Juice (fresh)3 small
Shallot (minced)1 tsp
Salt6 tbsps
Virgin Olive Oil (extra)1 tbsp
Soy SauceDirections:
1
In a small bowl, whisk together the vinegar, orange juice, shallot, salt and pepper
2
Drizzle in the olive oil, whisking constantly until emulsified
3
In a dry, heavy skillet, toast the pepitas over medium heat for 3 to 5 minutes, or until slightly puffed and golden
4
Add the soy sauce and stir to mix, then immediately remove from the heat and turn the pepitas out onto a plate to cool
5
Remove any tough stems from the arugula
6
Scoop out seeds from papaya, slice into eighths and pare off skin
7
Cut into julienne
8
In a large serving bowl, combine the arugula, papaya, Cabrales, and pomegranate seeds
9
Drizzle on enough vinaigrette to coat and toss gently
10
Sprinkle on the toasted pepitas and serve immediately