Heat 1 tablespoon of the olive oil in a saute pan set over medium-high heat. Place onion rounds in skillet; season with salt and pepper. Cook until fork-tender, about 3 to 4 minutes per side. Transfer to a plate; set aside. Heat 1 tablespoon olive oil in a medium skillet set over medium-low heat. Add the pumpkin seeds, and cook, stirring occasionally, until golden, about 4 minutes, being careful that the seeds dont jump from the skillet as they pop. Set skillet aside to cool. Place 1/2 cup cooked pumpkin seeds in the bowl of a food processor; add a pinch of salt, and pulse until finely ground. With the machine running, slowly add the remaining 6 tablespoons olive oil. Add the lemon juice, and season with salt and pepper. Set the pumpkin vinaigrette aside. When ready to serve, combine both lettuces and the onion in a large bowl. Pour the reserved vinaigrette over the top, and toss the salad to combine. Sprinkle with remaining 1/2 cup pumpkin seeds. Serves 8 to 10. Recipe Source: Martha Stewart Living -
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|Serving Size: 1 Serving (66g)|
|Recipe Makes: 8 servings|
|Calories from Fat: 480 (100%)|
|Amt Per Serving||% DV|
|Total Fat 54g||72 %|
|Saturated Fat 7.8g||39 %|
|Monounsaturated Fat 25.9g|
|Polyunsanturated Fat 17.8g|
|Cholesterol 0mg||0 %|
|Sodium 0.1mg||0 %|
|Potassium 15mg||0 %|
|Total Carbohydrate 1g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 1g|
|Protein 0.1g||0 %|
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Calories per serving: 480
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