Baby Green and Beet Salad with Chutney Dressing

Ingredients:

• 1⁄4 cup Mango chutney
• 2 tbsp Olive oil
• 1 tbsp Water
• 1⁄4 tsp Freshly ground black pepper
• 1 Pear (firm)
• 1 cup Pickled beets, drained and sliced
• 12 cup Mesclun greens
• 2 tbsp Toasted pine nuts

Directions:

1. Measure chutney into a small bowl. Finely chop any large pieces. and whisk in oil, water and pepper.
2. Slice pear in half, then cut out and discard core. Slice each half into thin wedges.
3. Slice pickled beets into thin strips.
4. Combine greens, dressing, and beets. Toss to mix.
5. Arrange on salad plates with pear wedges and sprinkle toasted pine nuts.

Notes:

To toast pine nuts place in a dry skillet over medium heat. Cook for 1-2 minutes until lightly golden.

Nutritional information per serving: Protein 3.4g Total fat 9.6g Carbohydrates 28.7g Calories 203 Sodium 150mg Cholesterol 0mg