Sweet and sour pear accompaniment

Yield: 4 servings

Measure Ingredient
2 Northwest Bosc or Anjou Pears; halved cored and
Sliced crosswise
1 Cucumber
½ medium Red onion; sliced and
Separated into rings
⅓ cup Sliced waterchestnuts
Pepper; (optional)
3 tablespoons Vegetable oil
2 tablespoons Vinegar
1 tablespoon Sugar
½ teaspoon Salt
1 dash Bottled hot pepper sauce


Marinate pears in Sweet and Sour Marinade for at least 1 hour. Drain. Pare cucumbers vertically leaving strips of peel to give striped effect, halve, seed and slice crosswise. Toss pears with cucumber, onion and waterchestnuts. Add pepper to taste.

Sweet And Sour Marinade

Combine vegetable oil, vinegar, sugar, salt and hot pepper sauce. Makes about

⅓ cup.


Substitute white onion for red onion and add ¼ cup sliced red radishes.

Per serving: 121 Calories (kcal); 10g Total Fat; (74% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 269mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates

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