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Pear and Pomegranate Salad

Featured in the Honolulu Star-Advertiser on November 2, 2011.

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Ingredients:

Pear and Pomegranate Salad

Pear and Pomegranate Salad:

  • 3 cups green leaf lettuce, rinsed and torn
  • 1 Bartlett or Anjou pear, halved and cored
  • Seeds from 1 fresh pomegranate (about 1/3 cup)
  • 1 tablespoon vegetable oil
  • 2 tablespoons pomegranate juice
  • 1 tablespoon lemon juice
  • 1 teaspoon prepared Dijon-style mustard
  • 1/2 tablespoon honey
  • Ground black pepper to taste

Directions:

  1. Divide the lettuce between two bowls.
  2. Divide the pear slices and pomegranate seeds among the two bowls and mix gently.
  3. In a saucepan, combine the vegetable oil, pomegranate juice, lemon juice, mustard, honey, and pepper.
  4. Bring to a boil over high heat; reduce heat and simmer, stirring frequently, until the dressing thickens slightly, about 2 minutes.
  5. Pour the warm dressing over the salads and serve.

Makes 2 servings.

Approximate Nutrient Analysis per serving:
180 calories, 7 g fat, 1 g saturated fat, 0 mg cholesterol, 60 mg sodium, 31 g carbohydrate, 5 g fiber, 18 g sugar, 2 g protein

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