Q&A on the cholesterol in your Easter eggs

Q: Is dietary cholesterol important or not?

Phil Harritt, Star, Idaho

A: Cholesterol in food is not nearly as important as saturated animal fat, the primary culprit in boosting blood cholesterol levels that lead to heart disease.

Thus, the best way to lower cholesterol is to cut down on saturated fats (butter, meat, whole milk and cheese). When you do, hazardous LDL cholesterol drops whether you are male or female, old or young, black or white, says a new study by Henry N. Ginsberg, M.D., at Columbia University College of Physicians and Surgeons.

Eggs and shellfish, on the other hand, are rich in cholesterol but low in saturated fat, making them much less of a threat.

That's why experts now say to concentrate on avoiding saturated-fat foods, rather than high-cholesterol foods, to cut cholesterol in the blood.

A surprise spring salad

1 cup mixed greens, such as mesclun
1 pear (preferably red), quartered, cored and cut in thin lengthwise slices
1¹/2 Tbs. balsamic vinegar
3 Tbs. shavings of Parmesan or Romano cheese
2 Tbs. chopped fresh mint
2 tsps. extra virgin olive oil
1 tsp. chopped walnuts (optional)

Marinate pear slices in balsamic vinegar 5 minutes, tossing to coat. Drain pears, reserving vinegar. On two salad plates, place equal amounts of greens. Top with pears, cheese, mint and optional nuts. Mix reserved vinegar with oil, drizzle over salad. Serves 2.

Per serving: 140 calories, 4.9g protein, 2.9g fiber, 7.9g fat (2.4g saturated), 14.7g carbohydrates, 185mg sodium.