Best Green Bean Salad With Pumpkin Seed Dressing Recipes

Green Salad With Candied Pumpkin Seeds image

Provided by Sharon123

Time 15m

Yield 8 serving(s)

Number Of Ingredients 10

2 (5 ounce) bags baby greens, washed (or other lettuces such as Boston or Bibb)
1 cup crumbled queso fresco
3/4 cup candied pumpkin seeds
3 tablespoons fresh orange juice
2 tablespoons fresh lemon juice
1/2 teaspoon sugar
1/2 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup olive oil

Steps:

Toss greens with the citrus cumin salad dressing and arrange on a platter. Sprinkle evenly with queso fresco and candied pumpkin seeds. Serve immediately. Enjoy!
Citrus Cumin Salad Dressing:.
Whisk together orange juice, lemon juice, sugar, cumin, salt and pepper in a small bowl; add oil in a slow steady stream, whisking constantly till smooth. Use right away , or cover and chill in fridge up to 3 days. Whisk before serving. Makes 1/2 cup. Enjoy!

Nutrition Facts : Calories 154.6, Fat 15, SaturatedFat 2.4, Sodium 75.5, Carbohydrate 3.6, Fiber 0.6, Sugar 0.9, Protein 3.3

Green Bean Salad with Pumpkin Seed Dressing image

Yield Makes 4 side-dish servings

Number Of Ingredients 10

1/2 cup green (hulled) pumpkin seeds (not roasted; 2 1/4 oz) or pine nuts (2 1/2 oz)
1 small garlic clove, minced
1/4 cup extra-virgin olive oil
1/4 cup water
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon ground cumin
1/2 teaspoon salt
2 tablespoons finely chopped fresh cilantro
3/4 lb green beans (preferably haricots verts)
2 small tomatoes (1/2 lb total), halved, seeded, and cut lengthwise into 1/4-inch-wide strips

Steps:

Toast pumpkin seeds in a dry small heavy skillet over moderately low heat, stirring frequently, until puffed but not browned, about 6 minutes. (If using pine nuts, toast until pale golden, about 7 minutes.) Transfer to a plate to cool. Reserve 1 tablespoon seeds, then purée remaining seeds in a blender with garlic, oil, water, lemon juice, cumin, salt, and 1 tablespoon cilantro until smooth.
Cook beans in a large pot of boiling salted water until just tender, 4 to 6 minutes. Drain in a colander, then plunge into a bowl of ice and cold water to stop cooking. Drain beans and pat dry.
Arrange beans on a plate and drizzle with two thirds of dressing. Top with tomatoes and remaining dressing, then sprinkle with remaining tablespoon cilantro and reserved pumpkin seeds.