1 large bunch spinach
½ cup pumpkin seeds, ground
1 -2 garlic cloves, pressed
½ lemon, juiced
½ teaspoon prepared Dijon mustard
2 tablespoon extra-virgin olive oil
1 sprinkle freshly ground white pepper
1 dash Celtic sea salt
- Rinse the spinach very well under running water, one leaf at a time. Make sure there is no soil or sand in the bottom part near the roots. Sand in your salad is not tasty! Once clean, spin the spinach leaves dry in a salad spinner and put into a large bowl. Tear or cut leaves into bite-size pieces.
- Grind the pumpkin seeds. I like to use a kitchen utensil called a Salad- ShooterÂ¨, or you can use a coffee or nut grinder. Add the ground seeds to the spinach and toss well. (The pumpkin seeds are a substitute for the Parmesan cheese used in conventional Caesar salad recipes).
- In a small bowl, blend 1 or 2 pressed cloves of garlic, lemon juice, Dijon mustard, olive oil, a sprinkle of white pepper and Celtic sea salt. Pour over the spinach and toss well.
Best eaten when freshly made.
Kandace's ThoughtsBy kandace
This is a recipe for a spinach caesar salad (make a more traditional caesar by substituting 1 large head of lettuce for the spinach). Recipe inspired by Rhio in her book Hooked on Raw.
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