| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Vegetables | Fruit, Alads | 1 | servings | |
INGREDIENTS
| 2 | c | Finely shredded green cabbage or savoy |
| Cabbage | ||
| 1/2 | c | Finely shredded carrot |
| 1/2 | c | Thinly julienne green pepper and red or |
| Yellow peppers | ||
| 2 | tb | Thinly sliced onion |
| 1/4 | c | Vegetable oil |
| 2 | tb | Lemon juice |
| 1 | tb | Sugar |
| 1/4 | ts | Salt |
| 2 | Northwest Bosc pears; (divided) |
INSTRUCTIONS
Combine cabbage, carrot, peppers and green onion; toss. Combine oil, lemon juice, sugar and salt; mix until sugar dissolves. Pour over vegetables; mix well. Cover and refrigerate at least 2 hours. Core and dice 1 pear, add to cabbage mixture and toss. Serve on individual serving plates or in serving bowls. Quarter and core remaining pear. Slice each quarter 5 times leaving 1/2-inch of stem intact. Fan slices to garnish salad. Quantity: Makes 4 servings. Always be sure to use ripe pears. Per serving: 543 Calories (kcal); 55g Total Fat; (88% calories from fat); trace Protein; 16g Carbohydrate; 0mg Cholesterol; 534mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 11 Fat; 1 Other Carbohydrates Recipe by: http://www.usapears.com/ Converted by MM_Buster v2.0n.
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