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Ingredients
6 tablespoons extra-virgin olive oil
4 tablespoons fresh lemon juice, divided
1⁄4 teaspoon salt
1⁄4 teaspoon coarsely ground black pepper
3 firm-ripe pears, such as Bartlett, cored and cut in bite-size chunks
2 cups shredded or thinly sliced cabbage
1⁄3 cup thinly sliced celery
1⁄3 cup coarsely chopped pecans, toasted
1⁄3 cup dried cranberries
Instructions
4 tablespoons fresh lemon juice, divided
1⁄4 teaspoon salt
1⁄4 teaspoon coarsely ground black pepper
3 firm-ripe pears, such as Bartlett, cored and cut in bite-size chunks
2 cups shredded or thinly sliced cabbage
1⁄3 cup thinly sliced celery
1⁄3 cup coarsely chopped pecans, toasted
1⁄3 cup dried cranberries
1. Whisk oil and 3 tablespoons lemon juice together in a small bowl. Add salt and pepper.
2. Combine pears and remaining lemon juice in a large bowl. Add cabbage, celery, pecans, cranberries and oil mixture and mix gently. Serve on lettuce leaves. Serves 8.
Recipe by Jean Kressy, Fall 2008 Relish Supplement
Nutritional Information
2. Combine pears and remaining lemon juice in a large bowl. Add cabbage, celery, pecans, cranberries and oil mixture and mix gently. Serve on lettuce leaves. Serves 8.
Recipe by Jean Kressy, Fall 2008 Relish Supplement
Per serving: 200 calories, 14g fat, 0mg chol., 1g prot., 19g carbs., 4g fiber, 80mg sodium.
