Thai-Style Pear Salad

Makes 4 Servings


  • 1/4 cup rice wine vinegar
  • 1/4 cup vegetable oil
  • 2 teaspoons Thai fish sauce or light soy sauce
  • 3/4 teaspoon sugar
  • 1/4 teaspoon crushed red pepper flakes
  • 1 can (15 ounces) Bartlett pears sliced, drained
  • 8 cups chopped romaine lettuce
  • 1 medium carrot, cut in julienne strips
  • 1/3 cup dry roasted peanuts
  • Chopped fresh mint (optional)
  • Deep-fried strips of egg roll wrapper (optional)

    For dressing, whisk together rice wine vinegar, oil, fish sauce, sugar and red pepper flakes. Halve pear slices and marinate in 1/4 cup of the dressing for about 1 hour. To serve, in large bowl combine romaine and carrots. Top with pears and remaining dressing. Toss to coat evenly. Sprinkle peanuts on top and add optional garnishes, as desired.

    NUTRITION (Per Serving)
    Calories: 287
    Protein: 6g
    Carbohydrate: 21g
    Fiber: 4g
    Fat: 21g
    Cholesterol: 0mg
    Sodium: 369mg