Asian Pear-Cabbage Salad

1 cup Asian pear or ripe pear -- cubed unpeeled
1 cup ripe fresh mango -- peeled and cubed
2 cups green cabbage -- very thinly sliced
1/4 cup unsalted pumpkin seed kernels -- toasted
6 tablespoons white vinegar
2 tablespoons low-sodium soy sauce
4 teaspoons sugar
1/8 teaspoon garlic powder
1 dash salt

Arrange 1/4 cup pear and 1/4 cup mango on each of 4 cabbage-lined salad plates, and sprinkle with 1 tablespoon pumpkin seeds.

Combine vinegar and next 4 ingredients; stir well. Drizzle about 2-1/2 tablespoons dressing over each salad. Yield: 32 servings.

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