PEAR AND SHRIMP SALAD WITH HERB DRESSING
Yield: 24 Servings

INGREDIENTS

3/4 cup Tarragon vinegar
6 Tbsp. Honey
1-1/2 cups Olive oil
2 Tbsp. Parsley, fresh, chopped
2 Tbsp. Basil, fresh, chopped
2 Tbsp. Minced garlic
3 gal. Mixed salad greens
3 lbs. Pacific Northwest Canned Pear Slices, drained
6 lbs. Asparagus spears, cooked and cooled
3 lbs. Shrimp, cooked and peeled
6 cups Red bell pepper, thinly sliced
6 Avocados, peeled
1-1/2 cups Green onions, sliced

METHOD
For dressing, combine vinegar and honey. Whisk in oil, parsley, basil and garlic. For each serving, layer plate with 2 cups greens, 1/4 cup pear slices, 4 ounces asparagus spears, 2 ounces shrimp, 1/4 cup bell peppers, 1/4 avocado, sliced, and 1 tablespoon green onions. Drizzle each with 1-2 tablespoons dressing.

NUTRITION (Per Serving)
Calories: 338,   Calories from Fat: 176,   Fat: 21g,   Saturated Fat: 3g,
Cholesterol: 84mg,   Sodium: 129mg,   Carbohydrate: 27g,   Dietary Fiber: 10g,
Sugar: 15g,   Protein: 15g,   Vitamin A: 144% DV,   Vitamin C: 105% DV,
Calcium: 11% DV,   Potassium: 29% DV,   Iron: 20% DV