|Ingredients||Vegetables, Nuts, Fruits|
|Day Part||Dinner, Lunch, Snack|
A crisp and colorful mix of vegetables is enlivened with the sweet and delicate taste of pears. An orange-mustard dressing adds zing and peanuts add a nutty crunch.
5 lb. Pacific Northwest pear halves, drained, liquid reserved
3 tbsp. orange juice concentrate
1⁄2 tbsp. Dijon mustard
6 tbsp. vegetable oil
8 cups lettuce, chopped
1⁄2 lb. red cabbage, shredded
1 1⁄2 cups carrots, shredded
3⁄4 cup dry roasted peanuts, chopped
1. In a food processor, combine 6 tbsp. pear liquid, orange juice concentrate and mustard. With processor running, gradually add oil in a steady stream. Season with salt and pepper and reserve.
2. In a large bowl, toss together lettuce, cabbage, carrots and pears. Add dressing and toss again to coat. Add peanuts and toss again before serving.