Summer Beet & Pear Salad

Good

% Daily Values based on a 2,000 calorie diet

Step 1

ABOUT 1 HOUR BEFORE SERVING OR EARLY IN DAY:

Step 2

1. In 4-quart saucepan over high heat, heat beets and enough water to cover to boiling. Reduce heat to low; cover and simmer 30 minutes or until beets are tender; drain. When beets are cool enough to handle, peel. Cut each beet in half or into quarters, if large.

Step 3

2. Meanwhile, in large bowl, with wire whisk or fork, mix brown sugar, vinegar, olive or salad oil, mustard, and salt. Peel Asian pear and cut into thin wedges.

Step 4

3. Add beets, Asian pear, and pars-ley to bowl with vinaigrette; toss to coat. Serve at room temperature or cover and refrigerate to serve cold later.

Step 5

4. To serve, line platter with lettuce. Arrange beet mixture on lettuce. Makes 6 accompaniment servings.

Step 6

About 105 calories, 3 g fat, O mg cholesterol, 320 mg sodium.