Thai Pear Salad

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Thai Pear Salad


  • 1 cup red wine vinegar
  • 2 tablespoons fish sauce or light soy sauce
  • 1 teaspoon granulated sugar
  • 1 teaspoon dried 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, for garnish
  • Chiffonade of fresh mint leaves, for garnish
  • Egg roll wrapper strips, deep-fried, for garnish
  • Mint springs (optional garnish)


To make the vinaigrette, whisk the vinegar, fish sauce, sugar and pepper flakes 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 serving 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.


Makes 24 servings