Bosc and Cabbage Salad - Just Fruit Recipes

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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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