THAI-STYLE PEAR SALAD
Yield: 24 Servings

INGREDIENTS

1 cup Red wine vinegar
2 Tbsp. Thai fish sauce or light soy sauce
1 tsp. Sugar
1 tsp. Crushed red pepper
1 cup Vegetable oil
3 lbs. 12 oz. (3 gal.) Romaine, shredded
9 oz. (3 cups) Carrots, julienned
4 lbs. (1-1/2 qt.) Pacific Northwest Canned Pear Chunks, drained
As needed for garnish Peanuts, roasted, chopped
As needed for garnish Mint, fresh, chopped
As needed for garnish Egg roll wrapper, deep-fried strips
As needed for garnish Mint springs (optional)

METHOD
Whisk together rice wine vinegar, fish or soy sauce, sugar and crushed pepper. Whisk in oil. Reserve 1/2 cup for marinade. Marinate pear chunks in the dressing for at least 1 hour.

PER ORDER
Toss 2 cups romaine and 2 tablespoons carrot with 1 tablespoon dressing. Top with 2-1/2 ounces (1/2 cup) pear chunks. Sprinkle with mint and peanuts. Scatter with several strips of deep-fried egg roll wrapper.

NUTRITION (Per Serving)
Calories: 145,   Calories from Fat: 80,   Fat: 10g,   Saturated Fat: 1g,
Cholesterol: 0mg,   Sodium: 133mg,   Carbohydrate: 16g,   Dietary Fiber: 3g,
Sugar: 11g,   Protein: 2g,   Vitamin A: 171% DV,   Vitamin C: 38% DV,
Calcium: 5% DV,   Potassium: 12% DV,   Iron: 8% DV