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Carrot Broccoli Salad with Toasted Pumpkin Seeds
Carrot Broccoli Salad with Toasted Pumpkin Seeds 1 cup fresh pumpkin seeds Nonstick cooking spray 2 cups chopped romaine lettuce 1 cup broccoli florets 1 cup shredded carrots 1/4 cup dried cranberries 1/2 cup fat-free balsamic vinaigrette salad dressing Preheat oven to 350. Wash pumpkin seeds to remove any pumpkin flesh or stringy material. Lay seeds on a paper towel in a single layer and blot dry. Spray seeds with nonstick cooking spray on one side, then transfer seeds to a baking sheet. With a spatula, smooth into a single layer, then spray again with nonstick cooking spray. Bake 12-15 minutes until lightly brown, flipping with spatula halfway through the cooking time. Remove from oven and allow to cool on a plate. Combine lettuce, broccoli, carrots, and cranberries in a salad bowl and toss. Add salad dressing and toss again. Top with toasted pumpkin seeds. Nutrition per serving-Makes 4 servings: 157 calories 24 grams carbohydrate 4 grams protein 5 grams fat 1 gram saturated fat 0 mg cholesterol 567 mg sodium 3 grams sodium
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