"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Monday, October 18, 2010

Pumpkin Salad

2 Servings
Prep: 15 min. Bake: 35 min. + chilling
 1-3/4 cups cubed peeled pie pumpkin
 2 teaspoons canola oil
 1/4 teaspoon salt
 2 tablespoons sunflower kernels
 2 tablespoons finely chopped pecans
 2 tablespoons minced fresh cilantro
 2 tablespoons chopped red onion
 1/2 cup plain yogurt
 1 teaspoon ground cumin
 1/2 teaspoon grated fresh gingerroot
Place pumpkin cubes on a baking sheet. Brush with oil; sprinkle with salt. Bake at 375° for 35-40 minutes or until tender. Cool completely.
In a large bowl, combine the sunflower kernels, pecans, cilantro, onion and pumpkin. In a small bowl, combine the yogurt, cumin and ginger. Pour over pumpkin mixture; toss to coat. Cover and refrigerate until chilled. Yield: 2 servings.
Nutrition Facts: 3/4 cup (prepared with reduced-fat yogurt) equals 212 calories, 16 g fat (2 g saturated fat), 4 mg cholesterol, 376 mg sodium, 14 g carbohydrate, 3 g fiber, 7 g protein.

No comments:

Post a Comment