It's time to get back to what I really love and believe in for 2013. This salad comes from my recipe book from a program I'm doing right now. The Good Life Coalition's Lighten Up Program speaks to me on so many levels. The best part is that it came with over 100 recipes! I am loving the food on this program.
The pumpkin seeds are toasted and then tossed in honey and coconut oil so they are sweet and crunchy. The strawberries and Poppyseed dressing make me feel like I'm eating at Zuppas! Here is just a hint of the kind of food I get to eat everyday.
Ingredients: (serves 1)
1 small sheet of parchment paper
2 Tbsp raw pumpkin seeds (hulled)
1 tsp coconut oil
1 tsp honey
1/2 head red leaf lettuce (I used romaine, spinach, and spring mix)
1 green onion, sliced thinly
1/2-1 cup fresh strawberries, sliced
Poppyseed Dressing: (serves 8)
1/2 cup extra virgin olive oil
6 Tbsp organic red wine vinegar
2 tablespoons honey
2 tablespoons poppy seeds or chia seeds
1/2 teaspoon high-mineral salt
Instructions:
1. Set some parchment paper out on the counter. Heat a small skillet over medium heat. Add pumpkin seeds and roast 2-3 minutes until they begin to turn golden, but before they begin popping. Remove from heat and stir in honey and coconut oil. then transfer to parchment paper, spreading them out to cool and dry while you prepare the salad.
When pumpkin seeds are completely cooled and dried, crumble them over the top of the salad, and top with the poppyseed dressing.
