MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Beet and Asian Pear Salad with Baby Greens
 Categories: Vegetables, Fruit, Salads, Dressing
      Yield: 4 Servings
 
      4    Trimmed beets (about 1
           Pound); scrubbed
      1    Asian/Bartlett or Anjou
           Pear
      1 tb Apple jelly
      2 ts Fresh lemon juice
    1/2 ts Dijon mustard
    1/4 lb Mixed baby greens (about
      4 c  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 3/4-inch wedges. Peel and core pear and
  cut into 1/2-inch 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.
  
  Gourmet January 1995
  
  From: Shade
 
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