Thai-style Pear Salad

Yield: 24 Servings


  • 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)

    Whisk together rice wine vinegar, fish or soy sauceSugar 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