Thai-style Pear Salad

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Thai-style Pear Salad

Ingredients

  • 1 cup red wine vinegar
  • 2 tablespoons fish sauce or light soy sauce
  • 1 teaspoon granulated sugar
  • 1 crushed red pepper flakes
  • 1 cup canola or vegetable oil
  • 3-3/4 pounds (approximately 48 cups) shredded romaine lettuce
  • 9 ounces (3 cups) julienned carrots
  • 6 cups Pacific Northwest Canned Pears, diced, in juice, drained
  • Roasted coarsely chopped peanuts, as needed for garnish
  • Chiffonade of fresh mint leaves, as needed for garnish
  • Egg roll wrapper strips, deep-fried, as needed for garnish
  • Mint springs (optional garnish)

Method

To make the vinaigrette, whisk the vinegar, fish sauce, sugar and crushed pepper together. Slowly drizzle in the oil while whisking continuously. Set aside 1/2 cup for the marinade.

Marinate the diced pears in 1/2 cup vinaigrette for at least 1 hour.

To serve, toss 2 cups romaine and 2 tablespoons carrots per order with 1 tablespoon vinaigrette. Mound the greens on a plate and top with 1/2 cup marinated diced pears. Sprinkle the top of the salad with the chopped peanuts and mint, scatter a few fried egg roll strips on top and garnish with a mint sprig if desired.

Servings

Makes 24 servings

Nutrition

  • Calories: 145
  • Calories from Fat: 80
  • Fat: 10g
  • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 133mg
  • Carbohydrate: 16g
  • Dietary Fiber: 3g
  • Sugar: 11g
  • Protein: 2g
  • Vitamin A: 171% DV
  • Vitamin C: 38% DV
  • Calcium: 5% DV
  • Potassium: 12% DV
  • Iron: 8% DV