Best 4 Spicy Green Salad With Manchego And Pears Recipes
Indulge in a culinary journey with our tantalizing Spicy Green Salad with Manchego and Pears recipe. This vibrant salad is an explosion of flavors and textures, featuring crisp greens, sweet pears, tangy manchego cheese, and a zesty dressing that packs a punch. The recipe is designed to guide you effortlessly through each step, ensuring a delightful and satisfying dining experience.
In addition to the main recipe, we've curated a collection of complementary recipes to elevate your salad experience. Discover the secrets to crafting a homemade vinaigrette dressing that perfectly complements the salad's flavors. Learn how to select the ripest and most flavorful pears for an optimal taste experience. And for a finishing touch, we'll guide you through creating delicate pear chips that add a touch of elegance and crunch.
With its vibrant colors, contrasting textures, and symphony of flavors, this Spicy Green Salad with Manchego and Pears is a feast for the senses. The step-by-step instructions and additional recipes make it easy to recreate this restaurant-worthy dish in the comfort of your own kitchen. Impress your family and friends with your culinary skills as you embark on this delectable journey.
ARUGULA, APPLES & MANCHEGO IN CIDER VINAIGRETTE
With tart apples, nutty manchego, and a cider vinaigrette, this autumn arugula salad hits all the right taste buttons.
Provided by Jennifer Segal
Categories Salads
Yield 4
Number Of Ingredients 11
Steps:
- Make the vinaigrette by whisking all of the ingredients together in a small bowl. Set aside.
- Place the arugula in a serving bowl. Whisk the vinaigrette again until well combined, then add to the salad, little by little, until the greens are well dressed; you may have a little left over. Right before serving, cut the apple into thin slices and toss into the salad along with the Manchego and almonds. Taste and adjust seasoning, then serve immediately.
Nutrition Facts :
SPICY GREEN MANGO SALAD
"This salad's funky flavors are also amazing with green apples--the more tart, the better," says Dale.
Provided by Food Network
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Spread the coconut in one layer on a small baking sheet or toaster-oven tray and bake, tossing frequently, until the coconut is crunchy and golden, 3 to 5 minutes. Set aside to cool.
- Mix the shrimp paste, lime juice, chile and salt in a large bowl. Add the mango and toss (ideally with gloved hands) until it's well coated in the mixture. Season to taste with additional salt and lime juice, then sprinkle the coconut and fried shallots on top. Eat!
SPICY GREEN SALAD WITH PEARS AND MANCHEGO
Yield 8
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts :
PEAR & MANCHEGO SALAD
Spruce up a salad with a rosemary, honey and hazelnut crumb to accompany Spanish cheese, sweet fruit and bitter leaves
Provided by Good Food team
Categories Starter
Time 20m
Number Of Ingredients 9
Steps:
- Heat the honey and rosemary in a small pan with 1 tbsp boiling water. Bring to a simmer and let it bubble for around 30 secs. Remove from the heat and allow to infuse.
- Heat a frying pan and drizzle in a little oil. Add the hazelnuts and toast until golden and starting to char a little here and there. Remove from the pan, allow to cool, then chop roughly to make a rustic crumb. Mix with the lemon zest and some seasoning.
- To make a dressing, combine the olive oil and balsamic vinegar with some seasoning. Toss the salad leaves in most of the dressing, then arrange on serving plates or a platter, layering the leaves with the pear slices. Top with shavings of manchego and the hazelnut crumb, then drizzle over some of the rosemary honey and the remaining dressing. Serve with prosciutto twists (see tip, below) for the meat-eaters.
Nutrition Facts : Calories 261 calories, Fat 19 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 16 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium
Tips:
- Select the freshest ingredients: Use crisp and vibrant greens, ripe pears, and high-quality Manchego cheese for the best flavor and texture.
- Use a variety of greens: Arugula, spinach, watercress, and butter lettuce are all great options for this salad. Mix and match to create a colorful and flavorful base.
- Don't overdress the salad: A light vinaigrette is all you need to enhance the flavors of the salad without overpowering them.
- Garnish with fresh herbs: Chopped cilantro, mint, or parsley add a pop of freshness and flavor.
- Serve immediately: This salad is best enjoyed fresh, so make it just before serving.
Conclusion:
This spicy green salad with Manchego and pears is a delightful dish that combines sweet, savory, and spicy flavors in a refreshing and vibrant package. It's perfect for a light lunch, a side dish, or even as a main course when paired with a protein of your choice. The combination of crisp greens, juicy pears, creamy Manchego, and a tangy vinaigrette creates a symphony of flavors that will tantalize your taste buds. So next time you're looking for a healthy and delicious salad recipe, give this one a try. You won't be disappointed!
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