Yield: 6 servings
|1 \N||Pomegranate; seeds only|
|6 \N||Green-skinned pears; or total of 2 1/2 pounds pears|
|3 tablespoons||Lime juice|
|2 tablespoons||Minced tarragon|
This autumn salad could be called a potassium salad, as pomegranates are rich in this essential mineral. Pomegranates are refreshing and beautiful, though they can be messy to seed. Take care when preparing this, as the crimson pomegranate juice can stain. Prep: 15 mins, chill: 30 mins.
1. Using a knife, slit the pomegranate several times, then pull it apart into rough chunks. Pry out the clusters of red seeds. Discard the membrane.
2. Halve and core the pears, then cut them into bitesized pieces.
3. In a large bowl, stir together the pears and lime juice. Add the tarragon and pomegranate seeds and toss gently to combine. Cover and refrigerate for at least 30 minutes to allow the flavors to marry.
4. Serve: divide among individual plates. EACH 123 cals, 1g protein, 31g carb, 1g fat (6% cff), 2mg sodium, 4g fiber, 341mg potassium.
Recipe by: Mayo Clinic - Williams Sonoma Cookbook (1998 Time-Life) Posted to EAT-LF Digest by PatHanneman <kitpath@...> on Jan 23, 1999, converted by MM_Buster v2.0l.