Spinach Salad With Pepitas And Pomegranate - cooking recipe

Ingredients

1 cup raw pepitas (pumpkin seeds)
1/4 cup freshly squeezed lime juice
1 large jicama, peeled
1 1/2 lbs Baby Spinach, washed
2 1/2 teaspoons salt
1 teaspoon fresh ground pepper
1/3 cup red wine vinegar
2/3 cup extra virgin olive oil
1 cup crumbled feta cheese
1 cup pomegranate seeds

Preparation

In a small, ungreased, frying pan over medium heat, toast the pepitas until golden brown.
Remove from the heat, add lime juice mixed with 1 teaspoon salt and shake vigorously. Cook shaking often, until the pan is dry. Set aside to cool.
Slice the jicama into 1/8-inch slices, then julienne as thinly as possible. Transfer to a very large salad bowl, along with the spinach.
Whisk 1 1/2 teaspoon salt (or to taste), pepper, vinegar and olive oil together in a small bowl and drizzle it over the salad.
add the pepitas, feta and pomegranate seeds and toss well.
Serve immediately.