Watercress and Pepita Salad

• 1/3 cup pepitas (hulled pumpkin seeds)
• 2 tablespoons white-wine vinegar
• 1/2 teaspoon ground cumin
• Coarse salt and ground pepper
• 3 tablespoons olive oil
• 1 1/2 pounds watercress, tough stems removed

1. Preheat oven to 350F.
2. Spread pepitas on a rimmed baking sheet; toast until golden brown, tossing occasionally, 10 to 15 minutes.
3. In a large bowl, whisk together vinegar and cumin; season with salt and pepper.
4. Whisk in oil.
5. Add watercress; toss to combine.
6. Serve immediately, garnished with pepitas.
7. Remove the white hull from pumpkin seeds, and youre left with a Mexican favorite: delicately flavored green pepitas.
8. Look for them next to nuts at your supermarket, in Mexican specialty shops, or in health-food stores.
9. Toast them and try in a salad or as a healthy snack.
10. (Per Serving)
11. Calories: 116
12. Fat: 10.4g (1.6g Saturated Fat)
13. Protein: 4.5g
14. Carbohydrates: 3.2g
15. Fiber: 0.9g

pepitas, whitewine vinegar, ground cumin, salt, olive oil

Taken from www.epicurious.com/recipes/food/views/watercress-and-pepita-salad-387708 (may not work)