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Spinach, Pepita and Pomegranate Salad with Feta
from the kitchen of Sharmagne Leland-St. John

1 cup raw pepitas
1/4 cup freshly squeezed lime juice
1 large jicama, peeled
1 1/2 pounds baby spinach, washed and spun dry
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

In a small, ungreased, skillet, toast the pepitas
over a medium heat until golden brown. Remove from
the heat, add the lime juice mixed with 1 teaspoon
salt and shake vigorously. Put back on the burner
and cook shaking often, until the pan is dry. Set
aside to cool. Julienne as thinly as possible.
Place the spinach and jicama in a large salad bowl.
Whisk together 1 teaspoon salt, pepper, vinegar and
olive oil in a small bowl and drizzle it over the
salad. Add the pepitas, feta and pomegranate seeds.
Toss well and serve.


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