Asian Noodle Pear Salad

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Asian Noodle Pear Salad

Ingredients

  • 1(15-ounce) can Pacific Northwest Canned Pears, slices, in juice, drained and juice reserved
  • 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 reserved 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

Ingredients

  • 8 cups Pacific Northwest Canned Pears, slices, in juice, drained and juice reserved
  • 1 pound cooked whole grain linguine, drained
  • 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 reserved 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

Ingredients

  • 1 lb noodles, spaghetti, whole grain, dry
  • 1 no. 10 can pears, Pacific Northwest, canned, sliced, extra light syrup, drained, syrup reserved*
  • 1 lb 4 oz carrots, shredded
  • 1 lb 8 oz broccoli florets, blanched and chopped
  • 2/3 cup pear juice, reserved, extra light syrup
  • 2/3 cup soy sauce
  • 1/2 cup rice vinegar, unseasoned
  • 1/2 cup peanut butter, chunky or almond butter
  • 1/2 cup cilantro, fresh, minced
  • 1/3 cup oil, canola
  • 2 Tbsp. ginger, fresh, minced
  • 2 tsp. garlic, fresh, minced

Method

CCP: No bare hand contact with ready to eat food.

1. Cook spaghetti and drain well. Chill immediately.

CCP: Chill to 70°F within 2 hours, and to 41°F within an additional 4 hours.

2. Drain pears and reserve the extra light syrup.

3. Blanch broccoli florets, chill immediately, then chop into bite-sized pieces.

4. In a large bowl combine the drained pears, chilled pasta, carrots, and broccoli.

CCP: Hold at 41° F or lower.

CCP: No bare hand contact with ready to eat food.

5. In a large bowl, whisk together the reserved extra light syrup, soy sauce, unseasoned rice vinegar, chunky peanut butter or almond butter, cilantro, canola oil, minced ginger, and minced garlic.

6. Pour the dressing over the pears, pasta, carrots and broccoli. Toss gently to evenly coat the ingredients. Cover and refrigerate at least 2 hours before serving.

CCP: Hold at 41° F or lower.

7. Serve 1 cup portions.

CCP: Hold and serve at 41° F or lower.

* We recommend using only U.S. grown and canned pears for the best flavor, quality, texture and yield.

Servings

24 (one cup) servings