Free Recipe Bosc And Cabbage Salad
Recipe Type: F Recipes
Recipe Preparation:
Cooking Ingredients for Bosc And Cabbage Salad Recipe
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)
Bosc And Cabbage Salad Preparation
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. Per serving: 543 Calories (kcal); 55g Total Fat; (88% calories from fat); trace Protein; 16g Carbohydrate; 0mg Cholesterol; 534mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 11 Fat; 1 Other Carbohydrates Recipe by: Converted by MM_Buster v2.0n.
Cooking Temperature:
Recipe Serves: 1
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