1. Wash the corn salad thoroughly and dry it in a salad spinner. Halve the onions, peel them, and cut them into thin strips. Wash the pears, halve them, remove the core, and cut them into wedges.
2. In a bowl, mix 3 tablespoons of oil, mustard, and vinegar well, and season with salt and pepper. Toss the corn salad and onions with the dressing.
3. Heat a pan over medium heat and toast the pumpkin seeds without fat for about 2 minutes. Then transfer them to a paper towel and let them cool.
4. In the same pan, heat another 1 tablespoon of oil over medium to high heat and fry the pear wedges for about 4 minutes.
5. Plate the corn salad. Arrange the fried pear wedges around the salad and sprinkle with the toasted pumpkin seeds. Enjoy your meal!
Nutrition per serving
kcal: 250
Protein: 4 g · Fett/Fat: 16 g · Carbs: 28 g
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