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Pear & Pomegranate Salad

Pomegranate seeds and Boursin cheese add zip to this cool salad of Bosc pears over lettuce. Look for the 5.2-ounce Boursin, which has a firmer texture than the spreadable version. —Erika Monroe-Williams, Scottsdale, Arizona
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings

Ingredients

  • 1/4 cup apple juice
  • 2 tablespoons canola oil
  • 1 tablespoon cider vinegar
  • 1 tablespoon white balsamic vinegar or white wine vinegar
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon coarsely ground pepper
  • Dash salt
  • 3 medium Bosc pears
  • 1 head Boston or Bibb lettuce (about 6 ounces), torn
  • 1 cup pomegranate seeds
  • 1 cup coarsely chopped pecans, toasted
  • 3/4 cup crumbled Boursin garlic and fine herbs cheese (half of a 5.2-ounce package) or garlic and herb feta cheese

Directions

  • In a blender, combine the first 7 ingredients. Cut one pear lengthwise in half; peel, core and coarsely chop 1 pear half. Add chopped pear to blender; cover and process until blended. Cut remaining pears and pear half lengthwise into 1/4-in. slices.
  • Arrange lettuce on 4 plates. Top with pears, pomegranate seeds and pecans; sprinkle with cheese. Drizzle with dressing; serve immediately.
Editor’s Note: Boursin garlic and fine herbs cheese, sold in a 5.2-ounce package, has a firmer texture than the spreadable cheese product. To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Nutrition Facts
1 serving: 388 calories, 29g fat (4g saturated fat), 6mg cholesterol, 74mg sodium, 34g carbohydrate (23g sugars, 7g fiber), 4g protein.

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