Mix our Honey Mustard Salad with Pumpkin Seeds for a great side dish. The kiwis in this honey mustard salad add an extra layer of tangy sweetness.
What You Need
Original recipe yields 4 servings
3 cups loosely packed baby spinach leaves
2 cups loosely packed watercress
2 kiwi s, peeled, sliced
1/4 cup slivered red onion s
2 oz. ATHENOS Traditional Feta Cheese, crumbled
2 Tbsp. chopped fresh basil
1/2 cup KRAFT Honey Mustard Dressing
1/4 cup pumpkin seeds, toasted
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Let's Make It
Combine all ingredients except dressing and pumpkin seeds in large bowl.
Add dressing just before serving; mix lightly.
Sprinkle with pumpkin seeds.
Substitute toasted sliced almonds for the pumpkin seeds.
How to Toast the Pumpkin Seeds
Toasting the pumpkin seeds adds crunch and intensifies their flavor. There are several ways to toast them. To use your oven, spread the pumpkin seeds onto bottom of shallow pan. Bake in 350°F oven 10 to 15 min. or until golden brown, stirring occasionally. To toast them on the stovetop, cook the seeds in ungreased skillet on medium heat until golden brown, stirring frequently. To use your microwave, spread up to 1 cup of the seeds onto bottom of shallow microwaveable dish. Microwave on HIGH until fragrant and crisp, stirring every 30 sec.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 18g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.