| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Vegetables | Chicken, Ruit, Salads | 4 | servings | |
INGREDIENTS
| 2 | Firm NW Red or Yellow Bartlett Pears; cored and sliced | |
| 2 | c | Chopped napa cabbage* |
| 1 | c | Diced cooked chicken |
| 1/2 | c | Sliced radishes |
| 2 | tb | Chopped green onion |
| 1 | tb | Sesame seeds; toasted |
| 3 | tb | Vinegar |
| 3 | tb | Vegetable oil |
| 1 | tb | Fresh parsley; minced |
| 1 | ts | Lemon peel; grated |
| 1/2 | ts | Thyme; crushed |
INSTRUCTIONS
VINAIGRETTE DRESSING * Savoy or green cabbage can be substituted. Cut slices from 1-1/2 pears into chunks; toss all ingredients except remaining pear slices in mixing bowl. Arrange mixture on serving plate; garnish with pear slices. Vinaigrette Dressing: Combine all ingredients; mix well. Makes about 1/3 cup. Always be sure to use ripe pears. Per serving: 109 Calories (kcal); 11g Total Fat; (91% calories from fat); 1g Protein; 2g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Recipe by: http://www.usapears.com/ Converted by MM_Buster v2.0n.
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