Asian Noodle and Pear Salad

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Asian Noodle and Pear Salad

Ingredients

  • 1 can (15 ounces) Pacific Northwest Canned Pear slices, in juice
  • 4 ounces linguine pasta, cooked according to instructions on package
  • 1-1/2 cups shredded carrots
  • 1-1/2 cups blanched broccoli florets
  • 3/4 cup Pear Ginger Dressing (recipe follows)
  • PEAR GINGER DRESSING
  • 3 tablespoons Pacific Northwest Canned Pear juice
  • 3 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons chunky peanut or almond butter
  • 2 tablespoons finely chopped cilantro
  • 2 tablespoons canola oil
  • 1-1/2 teaspoons finely minced ginger
  • 1/4 teaspoon finely minced garlic

Method

In a bowl, combine pears, pasta, carrots and broccoli with Pear Ginger Dressing, tossing gently to evenly coat the ingredients. Cover and refrigerate at least 2 hours before serving.

To serve, place 1 cup salad on each of 6 salad plates or entire amount in a large bowl. Serve warm, cold or at room temperature.

PEAR GINGER DRESSING

Whisk the ingredients together in a small bowl until smooth. Cover and refrigerate until ready to use.

Servings

Makes 6 servings

Nutrition

  • Calories: 190
  • Calories from Fat: 60
  • Fat: 7g
  • Saturated Fat: 0.5g
  • Cholesterol: 0mg
  • Sodium: 310mg
  • Carbohydrate: 31g
  • Dietary Fiber: 6g
  • Sugar: 9g
  • Protein: 6g
  • Vitamin A: 120% DV
  • Vitamin C: 70% DV
  • Calcium: 4% DV
  • Iron: 8% DV

Ingredients

  • 1 pound cooked whole grain linguine, drained
  • 8 cups Pacific Northwest Canned Pear slices, in juice, drained and juice reserved
  • 6 cups shredded carrots
  • 6 cups blanched chopped broccoli
  • 2-1/2 to 3 cups Pear Ginger Dressing (recipe follows)
  • PEAR GINGER DRESSING
  • 2/3 cup soy sauce
  • 2/3 cup Pacific Northwest Canned Pear juice
  • 1/2 cup rice wine vinegar
  • 1/2 cup chunky peanut or almond butter
  • 1/2 cup cilantro, fresh, minced
  • 1/3 cup canola oil
  • 2 tablespoons minced ginger
  • 2 teaspoons minced garlic

Method

In a bowl, combine pears, pasta, carrots and broccoli with Pear Ginger Dressing, tossing gently to evenly coat the ingredients. Cover and refrigerate at least 2 hours before serving.

For each serving, place 1 cup salad on a salad plates or in a bowl. Serve warm, cold or at room temperature.

PEAR GINGER DRESSING

In a bowl, whisk together all ingredients until smooth. Cover and refrigerate until ready to use.

Servings

Makes 24 (one cup) servings

Nutrition

  • Calories: 190
  • Calories from Fat: 60
  • Fat: 7g
  • Saturated Fat: 0.5g
  • Cholesterol: 0mg
  • Sodium: 310mg
  • Carbohydrate: 31g
  • Dietary Fiber: 6g
  • Sugar: 9g
  • Protein: 6g
  • Vitamin A: 120% DV
  • Vitamin C: 70% DV
  • Calcium: 4% DV
  • Iron: 8% DV

Ingredients

  • 1 qt. cooked whole grain linguine, drained
  • 1 qt. Pacific Northwest Canned Pear slices, in juice, drained, reserve juice
  • 3 cups shredded carrots
  • 3 cups blanched chopped broccoli
  • 1-1/4 cups Pear Ginger Dressing
  • PEAR GINGER DRESSING
  • 1/3 cup low sodium soy sauce
  • 1/3 cup Pacific Northwest Canned Pear juice
  • 1/4 cup rice wine vinegar
  • 1/4 cup peanut or almond butter, chunky
  • 1/4 cup cilantro, fresh, minced
  • 3 Tbsp. canola oil
  • 1 Tbsp. minced ginger
  • 1/2 tsp. minced garlic
  • In a bowl, whisk together all ingredients until smooth. Place in a covered container and hold at least 2 hours until ready to use as directed.

Method

In a bowl combine pasta, pear slices, carrots and blanched broccoli with Pear Ginger Dressing, toss to coat. Cover and refrigerate at least 2 hours before serving. For each serving, place 1 cup salad on a salad plate or in a bowl. Serve cold, warm or at room temperature.

PEAR GINGER DRESSING

In a bowl, whisk together all ingredients until smooth. Place in a covered container and hold at least 2 hours until ready to use as directed.

Servings

Makes 12 1-cup Servings

Nutrition

  • Calories: 190
  • Calories from Fat: 60
  • Fat: 7g
  • Saturated Fat: 0.5g
  • Cholesterol: 0mg
  • Sodium: 310mg
  • Carbohydrate: 31g
  • Dietary Fiber: 6g
  • Sugar: 9g
  • Protein: 6g
  • Vitamin A: 120% DV
  • Vitamin C: 70% DV
  • Calcium: 4% DV
  • Iron: 8% DV