Honey-Lime Romaine & Toasted Pepitas Salad

2 tbsp olive oil

1 tbsp honey

¹⁄₂ cup lime juice

4 - 6 cups Romaine lettuce, torn or cut into bite-sized pieces

2 tbsp toasted pepitas (Mexican pumpkin seeds)

In a mixing bowl, using a Piano Wire Whisk, whisk first 6 vinaigrette ingredients.
Place lettuce and pepitas in a large serving bowl, and toss to coat with vinaigrette.

Per serving: Calories 70, Fat 6 g (Saturated 1 g, Trans 0 g), Cholesterol 0 mg, Sodium 25 mg, Carbohydrate 5 g (Fibre 1 g, Sugars 3 g), Protein 1 g.

Crunchy and tangy, this is perfect alongside Epicure Pulled Pork Nachos!

You can make and refrigerate vinaigrette in Epicure Cruet up to a week ahead.

Guacamole Dip Mix

Sea Salt (Grinder)

Black Pepper (Grinder)