Beet and asian pear salad with baby greens

Yield: 1 Servings

Measure Ingredient
4 Trimmed beets (about 1 pound); scrubbed
1 Asian/Bartlett or Anjou pear
1 tablespoon Apple jelly
2 teaspoons Fresh lemon juice
½ teaspoon Dijon mustard
¼ pounds Mixed baby greens; (about 4 cups loosely packed)
Garnish: chopped fresh chives

In a saucepan simmer beets in water to cover by 1 inch, covered, 40 minutes or until tender. Drain beets and cool. Beets may be prepared up to this point 1 day ahead and chilled, covered.

Peel beets and cut into ¾-inch wedges. Peel and core pear and cut into ½-inch wedges. In a small saucepan heat jelly, lemon juice, and mustard over low heat, stirring, until blended and jelly is melted. In a bowl combine beets and pear with warm dressing, tossing to coat.

Divide greens among 4 salad plates and spoon beet mixture over them.

Sprinkle salads with chives.

Serves 4.

Each Serving: 71 calories, ⅖ grams fat (4% of calories from fat) Gourmet January 1995

Per serving: 4 Calories; 0g Fat (17% calories from fat); 0g Protein; 1g Carbohydrate; 0mg Cholesterol; 31mg Sodium NOTES : Epicurious

Posted to MC-Recipe Digest by shade <liveoak@...> on Apr 13, 1998

Similar recipes