Beet and Asian Pear Salad with Baby Greens

Beet and Asian Pear Salad with Baby Greens

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Description

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.

Tags

    Salad Fruit Leafy Green Side Apple Beet Winter Asian Pear Lettuce Gourmet
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