Recipe - Beet And Asian Pear Salad With Baby Greens

4 Trimmed beets (about 1
pound); scrubbed
1 Asian/Bartlett or Anjou pear
1 tablespoon Apple jelly
2 teaspoon Fresh lemon juice
One half teaspoon Dijon mustard
One fourth pound Mixed baby greens; (about 4
cups loosely packed)
Garnish: chopped fresh
chives

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.

Peel beets and cut into 3/4inch wedges. Peel and core pear and cut into
1/2inch 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.

Divide greens among 4 salad plates and spoon beet mixture over them.
Sprinkle salads with chives.

Serves 4.

Each Serving: 71 calories, 0.4 grams fat (4% of calories from fat) Gourmet
January 1995

Per serving: 4 Calories; 0g Fat (17% calories from fat); 0g Protein; 1g
Carbohydrate; 0mg Cholesterol; 31mg Sodium

NOTES : Epicurious
Posted to MCRecipe Digest by shade liveoak@polaris.net on Apr 13, 1998