Pear and Pomegranate Salad
Pomegranate seeds add sweetness and crunch to this fresh composed appetizer.
Servings: 4
Ingredients:
Photo: Pear and Pomegranate Salad Photography by Edward Pond
| 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% |
Suggested Recipes
-
2 Asian or bartlett pears
1 tbsp (15 mL) lemon juice
3 cups (750 mL) torn leaf or boston lettuce
3 cups (750 mL) fris?lettuce
1/4 cup (50 mL) pomegranate seeds
Warm Vinaigrette:
1/4 cup (50 mL) vegetable oil
2 tbsp (25 mL) pomegranate juice
2 tbsp (25 mL) lemon juice
1 tbsp (15 mL) grainy mustard
2 tsp (10 mL) liquid honey
1/4 tsp (1 mL) each salt and 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
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