Thai Salad with Hot Peanut Dressing


For salad, 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. For dressing, combine all ingredients and mix well. Makes about ¾ cup. Serve with Hot Peanut Dressing. Makes 6 servings.


Recipe provided courtesy of Pear Bureau Northwest (

Nutrition information per serving:
Calories: 190
Fat: 8 g
Saturated fat: 1.5 g
Cholesterol: 80 g
Carbohydrates: 18 g
Protein: 12 g
Fiber: 3 g

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