Harvest Salad

Dressing

• 4 tsp. Red Wine Vinegar 
• ¾ tsp. Gound Cumin 
• ¼ C. extra virgin Olive Oil 
• 1/8 tsp. Salt 

Whisk vinegar & cumin. Gradually whisk in olive oil in a slow, steady stream. Add salt and pepper.


Salad

• 2 medium heads of Red Leaf Lettuce, torn 
• 2 cans of Mandarin Oranges, drained 
• 1 medium Red Onion, thinly sliced 
• 2 Medium Avocados, halved, seeded, & sliced 
• 8 tsp. cumin-toasted pumpkin seeds, bought at the grocery store. {See recipe below} 

Wash, dry & tear lettuce & top with oranges, red onion slices, avocado slices & top with pumpkin seeds. Lightly drizzle dressing over the top of salad.

Cumin-Toasted Pumpkin Seeds

• 1 Cup raw pumpkin seeds 
• 2 tsp. vegetable oil 
• ½ tsp. ground Cumin
• ½ tsp. Salt 

Preheat oven to 325 degrees. Toss in oil, cumin & salt & spread on a baking sheet. Bake 10-15 minutes {or until toasted} stirring once or twice. Let seeds completely cool. Makes about 1 cup.