Pomegranate Fruit Salad Tuesday, May 1, 2007


Chef Monty Lowans UT Hospital Executive Chef


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


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


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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