Mesclun With Pears and Pumpkin Seeds

Total Time
20mins
Prep 20 mins
Cook 0 mins

The base recipe is from from Good Housekeeping Nov 2010, but I used Newman's Own Balsamic Vinagrette dressing instead of this recipe and apples instead of pears.

Ingredients Nutrition

Directions

  1. In skillet, heat pepitas 2-3 minutes until some start to pop. Cool and store in airtight container.
  2. Whisk vinegar, mustard and honey until blended. Add oil in slow stream and whisk until emulsified. Store in refrigerator up to 3 days.
  3. Combine sliced pears and dressing one hour before serving to prevent browning.
  4. In large bowl, combine pears/dressing, greens, toasted pumpkin seeds, and salt and pepper to taste.
Most Helpful

5 5

Easy, refreshing, delicious! The two of us ate the whole amount for a light dinner along with Good Luck Black Eyed Peas Dip and some flat bread. Loved the addition of pepitas.<br/>Thanks for sharing :)<br/>Made for PAC Spring 2013