Thai-Style Pear Salad Courtesy Of: The Pacific Northwest Canned Pear Service Thai-Style Pear Salad 24 1 cup Rice wine vinegar 2 tablespoons Thai fish sauce or light soy sauce 1 teaspoon Sugar 1 teaspoon Crushed red pepper 1 cup Vegetable oil 3 pounds 12 ounces Romaine, shredded 3 cups Carrots, julienned 4 pounds Pacific Northwest Canned Pear Chunks, drained As needed for garnish Peanuts, roasted, chopped As needed for garnish Mint, fresh, chopped As needed for garnish Egg roll wrapper, deep-fried strips As needed for garnish Mint springs (optional) Whisk together rice wine vinegar, fish or soy sauce, sugar and crushed pepper.

Whisk in oil. Reserve 1/2 cup for marinade.

Marinate pear chunks in the dressing for at least 1 hour.

Toss 2 cups romaine and 2 tablespoons carrot with 1 tablespoon dressing.

Top with 2-1/2 ounces (1/2 cup) pear chunks.

Sprinkle with mint and peanuts.

Scatter with several strips of deep-fried egg roll wrapper.