Spicy Green Salad with Pears and Manchego | PCC Natural Markets

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Spicy Green Salad with Pears and Manchego

Serves: 8

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Spicy greens and crunchy pears are perfect foils to the creaminess of the rich Manchego.


  • 1/3 cup raw pumpkin seeds Add to list
  • 1/3 cup plus 1 tablespoon olive oil, divided Add to list
  • 1/4 teaspoon salt, plus more to taste Add to list
  • 1/8 teaspoon pepper, plus more to taste Add to list
  • 3 tablespoons sherry vinegar Add to list
  • 1 teaspoon mild honey Add to list
  • 1 teaspoon grainy mustard Add to list
  • 4 cups packed spicy salad greens, such as radish greens, watercress and/or arugula, tough stems discarded Add to list
  • 4 cups packed frisée (French curly endive), torn into bite-size pieces Add to list
  • 1/2 pound Manchego cheese, rind removed and cheese shaved into 32 thin slices Add to list
  • 8 small Bartlett pears Add to list

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free


Cook pumpkin seeds in 1 tablespoon oil in a small heavy skillet over medium-low heat, stirring frequently, until puffed and beginning to brown, about 4 minutes. Transfer with a slotted spoon to paper towels and reserve oil. Season seeds with salt and pepper.

Whisk together vinegar, honey, mustard, 1/4 teaspoon salt and 1/8 teaspoon pepper. Add remaining 1/3 cup olive oil and reserved oil from skillet in a slow stream, whisking until emulsified.

Divide greens and cheese among salad plates. Cut off 2 opposite sides of each pear (reserve for another use), and slice lengthwise. Arrange a pear slice on each plate and drizzle dressing over salads. Sprinkle with seeds.

Each serving: 330 cal, 21g fat (9g sat), 30mg chol, 120mg sodium, 26g carb, 5g fiber, 10g protein

Source: Recipe adapted from "Gourmet"
PCC Sound Consumer, November 2012

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