Pink for Thanksgiving

This salad brings some bright color to the earth tones of the Thanksgiving table. Tart pink grapefruit, red pear slices and pomegranate seeds arranged on fresh greens make a pretty holiday dish.

The fresh fruit tastes great when served with turkey and other meats or rich sauces. Use just a touch of good olive oil to flavor the light but perky citrus vinaigrette.

Fruit and Red Pear Salad With Citrus Vinaigrette

Active Work and Total Preparation Time: 15 minutes plus 30 minutes standing

1/2 cup grapefruit juice

1/4 cup tangerine juice

1 teaspoon minced shallot

1 tablespoon Grand Marnier

1 tablespoon olive oil

1 teaspoon honey mustard

Freshly ground pepper

1 tablespoon minced chives

4 cups mixed greens

1 red pear, cored and cut into 12 wedges

1 pink grapefruit, peeled and sectioned

Seeds of 1/2 small pomegranate

* Whisk together grapefruit juice, tangerine juice, shallot, Grand Marnier, oil and mustard until well blended. Stir in pepper to taste and chives. Cover and let stand 30 minutes for flavors to meld.

* Arrange 1 cup mixed greens on each of 4 plates. Top each with 3 slices pear and 1/4 of grapefruit sections. Sprinkle each with pomegranate seeds. Serve with citrus vinaigrette.

4 servings. Each Serving: 115 calories; 36 mg sodium; 0 cholesterol; 4 grams fat; 18 grams carbohydrates; 3 grams protein; 1.14 grams fiber.

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Glazed pottery plate from Mia Collection, Burbank, and Plantation, Los Angeles.