Bosc and Cabbage Salad

Bosc pears and cabbage are sparked by a simple lemon dressing.

Ingredients

• 2 cups finely shredded green cabbage or savoy cabbage
• ½ cup finely shredded carrot
• ½ cup thinly julienne green pepper
• ½ cup thinly julienne red or yellow pepper
• 2 tablespoons thinly sliced onion
• ¼ cup vegetable oil
• 2 tablespoons lemon juice
• 1 tablespoon sugar
• ¼ teaspoon salt
• 2 Bosc USA Pears, divided

Directions

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 ½-inch of stem intact. Fan slices to garnish salad.

yield: Makes 4 servings