Beet and Asian Pear Salad with Baby Greens |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Adding moisture and flavor without fat is achieved in the beet and Asian pear salad: Its oil-free dressing is made with mustard, lemon juice, and apple jelly (substituting apricot preserves for the jelly works well in other salads, especially those using bitter greens). Ingredients:
4 trimmed beets (about 1 pound), scrubbed |
1 asian pear or firm-ripe pear such as bartlett or anjou |
1 tablespoon apple jelly |
2 teaspoons fresh lemon juice |
1/2 teaspoon dijon mustard |
1/4 pound mixed baby greens (about 4 cups loosely packed) |
chopped fresh chives |
Directions:
1. 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.
2. Peel beets and cut into 3/4-inch wedges. Peel and core pear and cut into 1/2-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.
3. Divide greens among 4 salad plates and spoon beet mixture over them. Sprinkle salads with chives.
4. Each Serving: 71 calories, 0.4 grams fat Nutritional analysis provided by Gourmet
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