Ingredients
Thai Salad
2 Bosc pears, sliced and unpeeled
Lemon juice
12 medium 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.)
Hot Peanut Dressing
¼ cup peanut butter
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon vinegar
1 tablespoon honey
1 clove minced garlic
¾ teaspoon hot sauce
¼ teaspoon cayenne pepper powder
Directions
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 (www.usapears.org)
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