Adding moisture and flavor without fat is achieved in the beet and Asian pear salad: Its oil-free dressing is made with mustard, lemon juice, and apple jelly (substituting apricot preserves for the jelly works well in other salads, especially those using bitter greens).

Serves 4.

INGREDIENTS

  • 4 trimmed beets (about 1 pound), scrubbed
  • 1 asian pear or firm-ripe pear such as bartlett or anjou
  • 1 tablespoon apple jelly
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon dijon mustard
  • 1/4 pound mixed baby greens (about 4 cups loosely packed)

  • garnish: chopped fresh chives

    DIRECTIONS

    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.