Nutty Pear Slaw
Ingredients
- 5 pounds Pacific Northwest Canned Pear halves, in juice, drained and juice reserved
- 3 tablespoons orange juice concentrate
- 1-1/2 teaspoons Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup canola or vegetable oil
- 8 cups chopped iceberg lettuce
- 8 ounces red cabbage, shredded
- 1-1/2 cups shredded carrots
- 3/4 cup dry roasted peanuts, chopped
Method
In the jar of a blender, combine 3/4 cup reserved pear juice with the orange juice concentrate, mustard, salt and pepper. Blend briefly and then, with the motor running, add the oil gradually, in a slow steady stream until the dressing is emulsified.
In a large bowl, toss the lettuce, cabbage, carrots and pears together. Pour the dressing over top and toss again, to coat all of the ingredients. Sprinkle the peanuts on top and toss again just before serving.
Servings
Makes 25 servings
Nutrition
- Calories: 117
- Calories from Fat: 47
- Fat: 6g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 52mg
- Carbohydrate: 17g
- Dietary Fiber: 2g
- Sugar: 13g
- Protein: 2g
- Vitamin A: 55% DV
- Vitamin C: 13% DV
- Calcium: 2% DV
- Potassium: 5% DV
- Iron: 3% DV
Ingredients
- 10 lbs. Pacific Northwest Canned Pear Halves, liquid reserved
- 6 Tbsp. Orange juice concentrate
- 1 Tbsp. Dijon-style mustard
- 3/4 tsp. Salt
- 1/2 tsp. Pepper
- 3/4 cup Vegetable oil
- 1 gal. Iceberg lettuce, chopped
- 1 lb. Red cabbage, shredded
- 3 cups Carrots, shredded
- 1-1/2 cups Peanuts, dry roasted, chopped
Method
Measure 3/4 cup pear liquid. Add orange juice concentrate, mustard, salt and pepper. Cover and blend. With blender running, gradually add oil in a steady stream. Toss together lettuce, cabbage, carrots and pears. Add dressing and toss again. Add peanuts and toss again just before serving.
Nutrition
- Calories: 117
- Calories from Fat: 47
- Fat: 6g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 52mg
- Carbohydrate: 17g
- Dietary Fiber: 2g
- Sugar: 13g
- Protein: 2g
- Vitamin A: 55% DV
- Vitamin C: 13% DV
- Calcium: 2% DV
- Potassium: 5% DV
- Iron: 3% DV