Spring Salad With Radishes And Pumpkin Seeds

Name: Spring Salad With Radishes And Pumpkin Seeds
Prep time: 6 min
Cook time: 6 min
Total time: 6 min
Yield: 2
Cuisine: Global
Ingredients: 283 grams fresh spring greens (could include baby spinach and arugula, mixed mesclun lettuces, overwintered kale and chard, dandelion leaves, pea sprouts, or whatever other greens are in season where you; 2 servings Kosher salt and freshly-ground pepper to taste; 59 milliliters olive oil; 237 milliliters grated Parmesan cheese; 118 milliliters shelled pumpkin seeds; 4 larges radishes, cut in half and then into paper-thin slices; 1 Tbsp rice vinegar or citrus vinegar

You can never have too many main course recipes, so give Spring Salad With Radishes And Pumpkin Seeds a try. Watching your figure? This gluten free, primal, and fodmap friendly recipe has 549 calories, 25g of protein, and 48g of fat per serving. This recipe serves 2. This recipe covers 22% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 6 minutes. A mixture of parmesan cheese, pumpkin seeds, olive oil, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. Spring will be even more special with this recipe.