| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Grains, Vegetables | Fruit, Ide dishes | 4 | servings | |
INGREDIENTS
| 2 | Northwest Bosc or Anjou Pears; halved cored and | |
| Sliced crosswise | ||
| 1 | Cucumber | |
| 1/2 | md | Red onion; sliced and |
| Separated into rings | ||
| 1/3 | c | Sliced waterchestnuts |
| Pepper; (optional) | ||
| 3 | tb | Vegetable oil |
| 2 | tb | Vinegar |
| 1 | tb | Sugar |
| 1/2 | ts | Salt |
| 1 | ds | Bottled hot pepper sauce |
INSTRUCTIONS
SWEET AND SOUR MARINADE Marinate pears in Sweet and Sour Marinade for at least 1 hour. Drain. Pare cucumbers vertically leaving strips of peel to give striped effect, halve, seed and slice crosswise. Toss pears with cucumber, onion and waterchestnuts. Add pepper to taste. Sweet And Sour Marinade Combine vegetable oil, vinegar, sugar, salt and hot pepper sauce. Makes about 1/3 cup. Variation Substitute white onion for red onion and add 1/4 cup sliced red radishes. Per serving: 121 Calories (kcal); 10g Total Fat; (74% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 269mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Recipe by: http://www.usapears.com/ Converted by MM_Buster v2.0n.
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