Instructions: This autumn salad could be called a potassium salad, as pomegranates are rich in this essential mineral. Pomegranates are refreshing and beautiful, though they can be messy to seed. Take care when preparing this, as the crimson pomegranate juice can stain.

Prep: 15 mins, chill: 30 mins.

1. Using a knife, slit the pomegranate several times, then pull it apart into rough chunks. Pry out the clusters of red seeds. Discard the membrane.

2. Halve and core the pears, then cut them into bite-sized pieces.

3. In a large bowl, stir together the pears and lime juice. Add the tarragon and pomegranate seeds and toss gently to combine. Cover and refrigerate for at least 30 minutes to allow the flavors to marry.

4. Serve: divide among individual plates. EACH 123 cals, 1g protein, 31g

NOTES : I think pomegranates are more trouble than they are worth. and the seeds
were hard on my teeth. Every once in a while....

We do like the juice as a flavoring for salad dressings and other juices.

Plus pomegranates are are good source of potassium.

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