Asian Noodle and Pear Salad

Makes 12 1-cup Servings

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
  • 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
    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.

    NUTRITION (Per Serving)
    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