Fire up the grill and throw on some fruit with this fine recipe! Our recipe for Simple Grilled Pear and Jicama Salad is easy to enjoy.
What You Need
Original recipe yields 8 servings
1/4 cup pomegranate juice
2 tsp. HEINZ Tarragon Vinegar
1/2 tsp. zest and 1 Tbsp. juice from 1 lemon
1-1/2 tsp. GREY POUPON Dijon Mustard
1 clove garlic, minced
1/8 tsp. ground black pepper
1/2 cup olive oil
6 ripe pear s, cut in half, cored
1/2 small jicama, peeled, cut into thick slices
1 can (15 oz.) chickpeas (garbanzo beans), rinsed
1/2 cup PLANTERS Walnuts, toasted
1/2 cup ATHENOS Crumbled Feta Cheese with Garlic & Herb
1 pkg. (10 oz.) torn field greens
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Let's Make It
Blend juice, vinegar, lemon zest, juice, mustard, garlic and pepper in blender until smooth. Gradually add oil, blending until well combined after each addition. Reserve 1/4 cup juice mixture. Refrigerate remaining juice mixture until ready to use.
Heat greased grill to medium-high heat. Brush pear halves and jicama slices with some of the reserved juice mixture. Grill 5 to 8 min. or until tender, turning after 3 min. and brushing with remaining reserved juice mixture. Remove from grill. Cut pears into slices and cut jicama into sticks.
Combine pears, jicama, chickpeas, nuts and cheese in large bowl. Add greens; mix lightly. Drizzle with remaining juice mixture; toss to coat.
Sprinkle with pomegranate seeds just before serving.
Sprinkle with chopped fresh cilantro.
Calories From Fat
% Daily Value*
Total Fat 21g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 31g
Dietary Fibers 8g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.