ROMAINE PUMPKIN SEED SALAD
(makes 2 servings)
(makes 2 servings)
INGREDIENTS:
1 head of Romaine, chopped
1 cup dry-roasted pumpkin seeds
Himalayan sea salt, to taste
Freshly ground black pepper, to taste
Ground organic turmeric, to taste
2/3 cup extra virgin olive oil
1/3 cup organic, unfiltered apple cider vinegar
1 head of Romaine, chopped
1 cup dry-roasted pumpkin seeds
Himalayan sea salt, to taste
Freshly ground black pepper, to taste
Ground organic turmeric, to taste
2/3 cup extra virgin olive oil
1/3 cup organic, unfiltered apple cider vinegar
DIRECTIONS:
1) Break up and throw the chopped romaine into a large salad bowl.
2) Sprinkle with the dry roasted pumpkin seeds.
3) Add the sea salt, pepper, and turmeric to taste. Stir them in.
4) In a small mason jar, combine the olive oil and cider vinegar.
5) Put the top on the jar, and shake vigorously to mix.
6) Use the amount desired on your salad, then cap the jar and save the extra for another day.
1) Break up and throw the chopped romaine into a large salad bowl.
2) Sprinkle with the dry roasted pumpkin seeds.
3) Add the sea salt, pepper, and turmeric to taste. Stir them in.
4) In a small mason jar, combine the olive oil and cider vinegar.
5) Put the top on the jar, and shake vigorously to mix.
6) Use the amount desired on your salad, then cap the jar and save the extra for another day.
This recipe is originally from Dr. Vincent Petre, Medical Chief at United Naturals
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