Pear Salad
Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from 'Pear Salad' — USDA MyPlate Kitchen, credited to USDA Center for Nutrition Policy and Promotion (public domain, federal). No changes; naturally gluten-free.
Salad greens, sliced vegetables, canned pears, walnuts, and raisins are tossed with a tangy yogurt and orange juice dressing.
Category: SidesServes: 4Time: 15 minComplexity: 1/5
Why this complexity: naturally gluten-free; no-cook assembly.
Ingredients
- 2 cups salad greens
- 1/4 cup sliced tomato
- 1/4 cup sliced carrots
- 1/4 cup sliced cucumbers
- 1/4 cup green beans, sliced into bite-size pieces
- 1 cup canned pears, drained and chopped
- 2 tablespoons walnuts
- 2 tablespoons raisins
- 1 1/2 teaspoons white vinegar
- 1/4 cup non-fat plain yogurt
- 1 tablespoon orange juice
Method
- Place the salad greens, sliced vegetables, pears, walnuts, and raisins in a large bowl.
- In a small bowl, whisk together the vinegar, yogurt, and orange juice to make the dressing.
- Top the salad with the dressing, mix gently, and serve.
The verdict so far
No testimony yet. This recipe is Awaiting Trial — the empty docket is the invitation. Make it and file the first report.
Testimony
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