Recipe: Spring Salad with Radishes and Pumpkin Seeds

Course Salads

Ingredients in this Recipe

1 cup grated Parmesan cheese
1 tablespoon rice vinegar or citrus vinegar
1/2 cup shelled pumpkin seeds
1/4 cup olive oil
10 ounces fresh spring greens (could include baby spinach and arugula, mixed mesclun lettuces, overwintered kale and chard, dandelion leaves, pea sprouts, or whatever other greens are in season where you are)
4 large radishes, cut in half and then into paper thin slices
Kosher salt and freshly ground pepper to taste

See Full Recipe at The Kitchn