Spinach salad

This light, refreshing salad is a welcome tart contrast to rich foods. It can be nibbled on throughout the day by hungry tamale-makers.


RECIPE INGREDIENTS


1 cup pepitas or pumpkin seeds

1/4 cup lime juice mixed with 1 teaspoon salt


1 1/2 pounds baby spinach, washed

1 large jicama, peeled, cut into matchstick-size strips

1/2 red onion, thinly sliced


2/3 cup extra-virgin olive oil

1/3 cup red wine vinegar

1 1/2 teaspoons salt

1 teaspoon freshly ground black pepper


1 cup grated manchego cheese



RECIPE METHOD


Toast pepitas in heavy small skillet over medium heat until golden brown. Remove from heat, add lime juice mixed with 1 teaspoon salt, and shake vigorously. Cook, shaking often, until pan is dry. Cool completely.


Whisk oil, vinegar, 1 1/2 teaspoons salt and pepper in small bowl to blend. Toss spinach, jicama and onion in very large salad bowl with enough dressing to coat. Add pepitas and grated cheese and toss well. Serve immediately