Spicy Green Salad with Manchego and Pears
Side dishes
Amount to eat (1 serving)
Time to prepare: 20 mins to prep
Time to cook: 20 mins to cook
Amount to eat (1 serving)

Sugars

Sugar: 0g
Sucrose: 1.1g
Glucose: 4.2g
Fructose: 9.9g
Lactose: 0g
Maltose: 0g
Galactose: 0g
Starch: 0g

Fats

Saturated: 7.4g
Monounsaturated:16.2g
Polyunsaturated: 2.6g
Trans: 0g

Fatty Acids

Total Omega 3: 0g
Total Omega 6: 0g
ALA: 0g
DHA: 0g
EPA: 0g
DPA: 0g

Nutritional Info

Fiber: 6g 25%
Net Carbs: 21
Sodium: 408mg 17%
Potassium: 341.5
Cholesterol: 19.3

Nutritional Values (g)


Calories: 385 Fat: 27g
Protein: 12g Carbs: 27g

Recipe Instructions
Directions are based on the original recipe. Click here to show original recipe nutrional values above.

Ingredients

Endive (Raw)
4 cup, chopped / 200 grams
Pears (Raw)
8 small / 1.2 kg
Olive oil (Salad or cooking)
11/16 cup / 151 grams
Parmesan cheese (Hard)
8 oz / 227 grams
Pumpkin and squash seeds (Seeds, whole, roasted, without salt)
1/3 cup / 21.3 grams
Red wine vinegar (NAN)
3 tbsp / 44.7 grams
Honey (NAN)
1 tsp / 7.1 grams
Arugula (Raw)
4 cup / 80 grams
Mustard (Prepared, yellow)
1 tsp or 1 packet / 5 grams

Instructions

Step 1
Thinly shave Parmesan into 32 slices.
Step 2
Cook 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.
Step 3
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.
Step 4
Divide greens and cheese among salad plates. Cut off 2 opposite sides of each pear (reserve for another use), leaving a 1/2-inch-thick lengthwise center slice with stem and core. Arrange a pear slice on each plate and drizzle dressing over salads. Sprinkle with seeds.