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Thai-Style Pear Salad

This recipe works for: Salad | Side

Serving Size: 4


1. For dressing, whisk together rice wine vinegar, oil, fish sauce, sugar and red pepper flakes.
2. Halve pear slices and marinate in 1/4 cup of the dressing for about 1 hour.
3. To serve, in large bowl combine romaine and carrots.
4. Top with pears and remaining dressing. Toss to coat evenly.
5. Sprinkle peanuts on top and add optional garnishes, as desired.

1/4 cup Rice wine vinegar
1/4 cup Vegetable oil
2 teaspoons Thai fish sauce or light soy sauce
3/4 teaspoon Sugar
1/4 teaspoon Red pepper flakes, crushed

1 can (15 ounces) Pacific Northwest Canned Pear Slices, drained
8 cups Romaine lettuce, chopped
1 medium Carrot, cut in julienne strips
1/3 cup Peanuts, dry roasted
Optional Mint, fresh, chopped
Optional Egg roll wrapper, deep-fried strips

Did You Know?

Canned fruits and tomatoes are packed within just a few hours of being harvested at the peak of ripeness.