Why not jazz up your favorite salad?
You will absolutely want a fresh green salad when you enjoy the Enchiladas from this month’s recipe. Two great toppers for that salad are below!
Pickled Red Onions (Always great on a salad)
I love to make red onions like they are served in Mexico at the taco stands.
Place thinly sliced onions in a small glass container with a lid.
Add enough fresh squeezed lime juice to almost cover the onions.
Let rest, turning the container to rotate the juice. Let onions marinate for at least an hour. Serve on tacos, enchiladas or on top of a salad.
Sometimes you just need a little salty, crunchy goodness. These toasty little guys will hit the spot for your salad as well. And they’re made without oil, so they’re a much healthier option than a lot of salty crunchy things.
Roasted Pepitas (Always great on a salad)
½ cup raw pepitas
¼ teaspoon salt
Preheat your oven to 350°F and line a baking sheet with parchment paper (A kitchen must-have)
Rinse the pepitas in a mesh strainer and allow any excess water to drain. Spread the pepitas on the parchment-lined baking sheet in a single layer, making sure to break up any clumps that are stuck together. Sprinkle with salt. Roast for 10 minutes. Take them out of the oven and give them a stir/shake. Roast for another 5-7 minutes, until the pepitas are a nice golden color, but not too dark. Cool the pepitas completely before storing them in an airtight container at room temperature.
Add roasted pepitas to salads or soups for a crunchy topping, or eat them as a snack. These are a great addition to your Thanksgiving salads.
Happy Thanksgiving!
