3 tablespoons fresh lemon juice
2-1/2 teaspoons sugar
4 romaine lettuce leaves
2 large ripe pears
1 cup fresh blueberries
2 tablespoons chopped fresh mint leaves
1 lemon, quartered (optional)
In a small bowl stir together the lemon juice and sugar until the sugar has dissolved.
For each serving place a romaine leaf on a plate. Peel and thinly slice the pears. Arrange the slices in a fan pattern on the romaine. Top each serving with the blueberries, lemon mixture and mint. Place a lemon quarter on each plate. Squeeze the lemon over the salad if more tartness is desired. Serve immediately.
Makes 4 servings.
Per serving: 98 calories / 1 gram protein / 0.5 grams total fat / 25 grams carbohydrates / 4 milligrams sodium / 4 grams dietary fiber
*Adapted from “The Low-Calorie Cookbook” from the American Heart Association, Clarkson Potter/Publishers, 2003