Diet Nutritional Stats Spinach Radish Slaw with Crispy Chiles

1. 2 tablespoons Sherry wine vinegar
2. 2 tablespoons apple cider vinegar
3. 1 teaspoon Dijon mustard
4. 3 tablespoons extra-virgin olive oil
5. 6 dried chiles, minced
6. 2/3 cup shelled raw pumpkin seeds
7. 4 9-ounce bags spinach leaves
8. 2 10-ounce bunches large red radishes, trimmed
9. 2 ounces feta cheese, crumbled

Whisk both vinegars and mustard in small bowl. Cover and refrigerate. Bring to room temperature before using.

Cut chiles in half lengthwise; discard seeds. Using scissors, cut chiles crosswise into 1/4-inch strips. Spray PAM into a large skille; heat over medium-high heat. Add chiles and fry until beginning to crisp, about 45 seconds. Using slotted spoon, transfer to paper towels to drain. Add pumpkin seeds to same skillet and fry until golden brown and crisp, 1 to 2 minutes. Transfer to another set of paper towels to drain. Cool completely. Cut spinach crosswise into 1/4-inch-thick strips. Transfer to prepared large bowl.

Using grating disk on processor, grate radishes. Place in strainer set over another bowl; drain 15 minutes. Place spinach, radishes, chiles, pumpkin seeds, and cheese in very large bowl. Toss with dressing. Season with pepper.