Romaine Salad with Corn and Pepitas

Summertime (and it's still hot here in Big D!) is the time of year for crisp salads. Not fancy mixed greens, but mainstays like romaine (or even iceberg). They're crunchy and refreshing. Here's one that's slightly south of the border inspired with the sweetness of corn, the spice of cumin and the crunch of pumpkin seeds.


Romaine Salad with Corn and Pepitas
From Martha Stewart's Everyday Food.
Serves 4

1/3 cup pepitas (hulled pumpkin seeds)
1/2 cup reduced-fat sour cream
2 tablespoons white-wine vinegar
1/4 teaspoon ground cumin
Coarse salt and ground pepper
1 head romaine lettuce (about 1 pound), thinly sliced crosswise
1 cup frozen corn kernels, thawed
1/2 small red onion, thinly sliced

Preheat oven to 350 degrees. Place pepitas on a rimmed baking sheet, and toast until golden brown, 6 to 8 minutes. Set aside.

In a large bowl, whisk together sour cream, vinegar, and cumin; season with salt and pepper. Add romaine, corn, onion, and pepitas. Toss to combine; season with salt and pepper.