Toasted Pumpkin Seed Salad Dressing

When you want to try something different for a salad dressing, this recipe for pumpkin seed salad dressing is my wife's favorite. Everytime I make a salad she asks for this dressing. Toasting the pumpkin seeds releases some of the natural oils and gives the dressing a hint of nuts.

Pumpkin seeds are available year round in almost any grocery store, just be sure you get the ones that are already hulled. I prefer the "raw" seeds, but you can also get pre-toasted and warm them prior to making the dressing. I also prefer to use Myers lemons if you can get them, otherwise the standard lemons will do. This is one of my favorite dressings for a light summer salad.

This recipe for pumpkin seed dressing is also ideal as a marrinade for chicken or beef. I often cut chicken breast into chunks or strips and marinade in this dressing then skewer them for grilling.

Toasted Pumpkin Seed Salad Dressing Recipe

• 1/2 cup raw shelled pumpkin seeds (eyeball it)
• 1/2 cup extra virgin olive oil (eyeball it)
• Juice of about one lemon (you can add more to taste, or if dressing is too thick.)
• Salt and pepper to taste

Toast pumpkin seeds in a dry skillet over medium high heat just until they start to pop. Set aside and allow to cool for 15-20 minutes.

When Pumpkin seeds have cooled, add to food proccessor with oil, lemon juice, salt and pepper. Proccess until a semi-smooth consitstancy is reached. Dressing should be slightly thick, but if very pasty, add a little more lemon juice and mix.

When ready to serve salad add dressing to salad ( a little goes a long way with this dressing so add a little at a time to taste), toss and serve.

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