| 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/
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