Thai salad with usa pears
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | USA Bosc Pears; sliced and unpeeled | |
| Lemon juice | ||
| 12 | mediums | Sized cooked shrimp; shelled and deveined |
| 1 | medium | Cucumber; seeded and julienne |
| Cut | ||
| 1 | medium | Carrot; peeled and julienne |
| Cut | ||
| 1 | tablespoon | Chopped parsley or cilantro |
| 2 | cups | Various greens; torn to bite size |
| Pieces (Romaine; butter lettuce, endive, | ||
| Etc.) | ||
| ¼ | cup | Peanut butter |
| 2 | tablespoons | Soy sauce |
| 1 | tablespoon | Sesame oil |
| 1 | tablespoon | Vinegar |
| 1 | tablespoon | Honey |
| 1 | Clove garlic minced | |
| ¾ | teaspoon | Bottled hot pepper sauce |
| ¼ | teaspoon | Cayenne pepper |
Directions
HOT PEANUT DRESSING
Dip pear slices in diluted lemon juice to prevent browning. Toss together shrimp, cucumber, carrot, and cilantro or parsley. On individual salad plates, mound shrimp mixture on bed of greens. Arrange pear slices at edge of plates. Serve with ¾ cup Hot Peanut Dressing.
Hot Thai Peanut Dressing: Combine all ingredients. (Cayenne may be omitted, to taste.) Mix well. Makes about ¾ cup. Makes 6 servings.
Always be sure to use ripe pears.
Per serving: 165 Calories (kcal); 12g Total Fat; (60% calories from fat); 5g Protein; 12g Carbohydrate; 0mg Cholesterol; 598mg Sodium Food Exchanges: 0 Grain(Starch); ½ Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; ½ Other Carbohydrates
Recipe by:
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