Pear and Pomegranate Salad
Pear and Pomegranate Salad
Photography by Matthew Kimura
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 216 |
| pro | 2 g |
| total fat | 15 g |
| sat. fat | 1 g |
| carb | 23 g |
| fibre | 4 g |
| chol | 0 mg |
| sodium | 209 mg |
| % RDI: | - |
| calcium | 6 |
| iron | 9 |
| vit A | 16 |
| vit C | 30 |
| folate | 38 |
- Portion size: 4
Pomegranate seeds add sweetness and crunch to this fresh composed appetizer.
Ingredients
- 2 2Asian or Bartlett pearpears
- 1 tbsp 1tbsplemon juice
- 3 cups 3cupstorn leaf lettuce or Boston leaf lettuce
- 3 cups 3cupsfrisée lettuce
- 1/4 cup 1/4cuppomegranate_seeds Warm Vinaigrette:
- 1/4 cup 1/4cupvegetable oil
- 2 tbsp 2tbsppomegranate juice
- 2 tbsp 2tbsplemon juice
- 1 tbsp 1tbspgrainy mustard
- 2 tsp 2tspliquid honey
- 1/4 tsp 1/4tspeach salt and pepper
Preparation
Core pears and thinly slice; toss with lemon juice. Divide among 4 plates, arranging in overlapping circles. (Make-ahead: Cover and refrigerate for up to 4 hours.)
Warm Vinaigrette: Meanwhile, in small saucepan, whisk together oil, pomegranate juice, lemon juice, mustard, honey, salt and pepper; bring to boil. Reduce heat and simmer, whisking, until thickness of maple syrup, about 2 minutes. Drizzle about 1 tbsp (15 mL) over pears on each plate.
In large bowl, toss leaf and fris?lettuces with remaining vinaigrette to coat; mound attractively on pears. Sprinkle with pomegranate seeds.
Source : Canadian Living Magazine: December 2005
