Spinach Salad With Pepitas And Pomegranate

• 1 cup raw pepitas (pumpkin seeds)
• 1/4 cup freshly squeezed lime juice
• 1 large jicama, peeled
• 1 1/2 lbs Baby Spinach, washed
• 2 1/2 teaspoons salt
• 1 teaspoon fresh ground pepper
• 1/3 cup red wine vinegar
• 2/3 cup extra virgin olive oil
• 1 cup crumbled feta cheese
• 1 cup pomegranate seeds

1. In a small, ungreased, frying pan over medium heat, toast the pepitas until golden brown.
2. Remove from the heat, add lime juice mixed with 1 teaspoon salt and shake vigorously. Cook shaking often, until the pan is dry. Set aside to cool.
3. Slice the jicama into 1/8-inch slices, then julienne as thinly as possible. Transfer to a very large salad bowl, along with the spinach.
4. Whisk 1 1/2 teaspoon salt (or to taste), pepper, vinegar and olive oil together in a small bowl and drizzle it over the salad.
5. add the pepitas, feta and pomegranate seeds and toss well.
6. Serve immediately.

pepitas, freshly squeezed lime juice, jicama, salt, fresh ground pepper, red wine vinegar, extra virgin olive oil, feta cheese, pomegranate seeds

Taken from www.food.com/recipe/spinach-salad-with-pepitas-and-pomegranate-272769 (may not work)