INGREDIENTS

3 cups (12 halves) Pacific Northwest Lite Canned Pear halves, drained, reserve juice

1/2 Tbsp. peeled and sliced ginger

1 tsp. minced garlic

3 lb. medium peeled and deveined shrimp

3 qt. arugula greens

1 1/2 qt. can hearts of palm, drained, cut into 1/2-in. pieces

6 large avocados, skinned, pitted, sliced

3 cups halved grape tomatoes

1 1/2 cups Cilantro Yogurt Dressing*

3/4 cup toasted almond slivers

METHOD

1. Place 1 1/2 cups of Pear juice and 1/2 cup water into a stainless pot along with ginger slices and garlic; bring to a simmer. 2. Add shrimp and simmer 1 minute until shrimp just starts to turn pink. Remove pot from heat and cool to room temperature. Cover. CCP: Refrigerate below 40°F. until ready to use as directed. 3. To Serve: For each serving, stack 1 cup greens on chilled luncheon plate and top with: 1/2 cup hearts of palm; 1/2 avocado sliced; 1/4 cup tomato halves; 1 Pear half, sliced ; 4 oz. chilled, drained poached shrimp; 3 Tbsp. Cilantro Yogurt Dressing*; and 1 Tbsp. slivered almonds.

NOTES

Prep Time: 30 minutes
Cook Time: 20 minutes

*Cilantro Yogurt Dressing

Makes 1 cup
1 cup Pacific Northwest Lite Canned Pear juice
1 1/2 cups minced Pacific Northwest Lite Canned pears
3 Tbsp. plain, non-fat Greek-style yogurt
1 Tbsp. minced cilantro
2 Tsp. fresh lime juice
1 tsp. grated fresh ginger
1 tsp. lime zest
1/2 tsp. minced garlic
Ground black pepper
Kosher salt

1. Heat 1 cup reserved Pear juice in a small stainless pan. Reduce the juice by three-quarters to 1/4 cup. Cool to room temperature.

2. In a stainless bowl, whisk together all remaining ingredients including 1 cup minced pears along with reduced Pear juice until well mixed.

3. Cover. CCP: Refrigerate below 40°F at least 2 hours before using as directed.