| 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/
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