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Salad with pears and beetroot
Ingredients
• 2 teaspoons lemon juice
• 1 medium Granny Smith apple, unpeeled, cored and cut into chunks
• 1 medium red apple, unpeeled, cored and cut into chunks
• 1 large ripe pear, unpeeled, cored and cut into chunks
• 2 medium raw sweet potatoes, peeled, cut into cubes
• ½ cup raw sliced green beans
• 1 large raw yellow beet, peeled, cut into cubes
• 1 cup grapes, halved if desired
• 4 cups cooked turkey, cut into cubes
• 2 green onions, trimmed and sliced
• 1 cup cooked brown rice, quinoa or couscous (or a combination as I used)
• 1 cup pecan or walnut halves, toasted
• 2 tablespoons pomegranate seeds
• 3 tablespoons dried cherries or cranberries (I like apple-juice sweetened by Eden)
• Salt and pepper to taste
• ¼ cup Creamy Honey-Dijon Dressing (or a healthier mayo such as Hellmann’s Olive Oil or Spectrum)
• Large lettuce leaves (such as romaine, red or green leaf)
• 1 tablespoon freshly snipped dill (optional for garnish)
Directions
1. In a large bowl, toss chopped apples and pears with lemon juice. (to prevent browning)
2. Steam or boil sweet potatoes, green beans and beets for about 5 minutes or until tender. Drain well; let cool. (Or use whatever raw vegetables you have leftover. Cooked vegetables are fine as well.)
3. Gently combine apples and pears along with cooked vegetables and remaining ingredients except dressing or mayonnaise.
4. Lightly toss salad with mayonnaise
5. Taste; add additional salt and pepper if desired.
6. Line a serving bowl with lettuce leaves. Spoon salad into bowl. Garnish with dill sprigs. (optional)