Pomegranate Fruit Salad Tuesday, May 1, 2007

Ingredients

Chef Monty Lowans UT Hospital Executive Chef

Salad:

1/2 cup arils(Pom Seeds)
2 Pears peeled, cored and sliced
1 tsp lemon juice
1 cup fresh pineapple chunks
1 orange peeled and sectioned
1 TBSP sliced fresh mint
2 cups mixed field greens(spring mix, mesculine mix)
salt and pepper to taste

Dressing:

1/2 cup pomegranate juice(bottled works fine)
4 TBSP honey
4 TBSP olive oil
2 TBSP red wine vinegar
2 TBSP chopped mint
2 TBSP plain yogurt

Directions

Add sliced pears to lemon juice to prohibit browning. Divide greens on four plates. Arrange pears, pineapple and oranges on top of greens. Add sliced mint with 1-2 Tablespoons of dressing to each. Sprinkle arils on top of salads and serve immediately.

Serves 4

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