Thai salad with usa pears

Yield: 4 servings

Measure Ingredient
2 USA Bosc Pears; sliced and unpeeled
Lemon juice
12 mediums Sized cooked shrimp; shelled and deveined
1 medium Cucumber; seeded and julienne
1 medium Carrot; peeled and julienne
1 tablespoon Chopped parsley or cilantro
2 cups Various greens; torn to bite size
Pieces (Romaine; butter lettuce, endive,
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


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

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