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Bosc and Cabbage Salad
2 c Finely shredded green cabbage or savoy cabbage
1/2 c Finely shredded carrot
1/2 c Thinly julienne green pepper and red or yellow peppers
2 tb Thinly sliced onion
1/4 c Vegetable oil
2 tb Lemon juice
1 tb Sugar
1/4 ts Salt
2 Northwest Bosc pears; (divided)
Combine cabbage, carrot, peppers and green onion; toss. Combine oil, lemon
juice, sugar and salt; mix until sugar dissolves. Pour over vegetables; mix
well. Cover and refrigerate at least 2 hours. Core and dice 1 pear, add to
cabbage mixture and toss. Serve on individual serving plates or in serving
bowls. Quarter and core remaining pear. Slice each quarter 5 times leaving
1/2-inch of stem intact. Fan slices to garnish salad.
Quantity: Makes 4 servings.
Always be sure to use ripe pears.
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