Romaine and Arugula Salad with Toasted Seeds |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2 teaspoons sesame seeds (preferably black and white) | 1 teaspoon whole coriander seeds | 2 tablespoons fresh lemon juice |
| 1 teaspoon (packed) finely grated lemon peel | 1/3 cup extra-virgin olive oil | 1 large head of romaine lettuce, torn into bite-size pieces (about 16 cups) |
| 4 cups baby arugula leaves | ||
| 1 | Combine all seds in heavy small skillet. Add large pinch of salt. Cook over low heat until white sesame seeds are pale golden, stirring occasionally, about 8 minutes. Using potato masher, kpress mixture in skillet until coriander seeds are coarsely crushed. |
| 2 | Place lemon juice and peel in small bowl. Whisk in olive oil. Season dressing with salt and pepper. |
| 3 | Combine romaine and arugula in large bowl. Add dressing and half of seeds; toss to coat. Sprinkle with remaining seeds and serve. |