Distinctly Asian in flavor and appearance, this crisp and crunchy pear salad is a distinctive and interesting dinner option. Choose one of two dressings and toss just before serving.
- Salad
- 1 tablespoon toasted sesame seeds (optional)
- ½ cup sliced green pepper
- ½ cup diagonally sliced green onion
- 1 cup cooked shredded chicken
- 1 fresh Green Anjou USA Pear, cored and sliced
- 1 quart shredded iceberg lettuce
- ¼ cup vegetable oil
- 1 ¾ ounces (about ¼ package) uncooked rice sticks (Maifun)
- Sesame Oil Dressing
- ¼ cup vinegar
- ¼ cup sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon salt
- 1 teaspoon sugar
- Hoisin Dressing
- 2 tablespoons ketchup
- 1 tablespoon hoisin sauce
- 1 tablespoon salad oil
- 1 tablespoon sugar
- 1 tablespoon vinegar
- ½ teaspoon salt
For salad: Break rice sticks into 3- or 4-inch lengths. Heat oil to about 375 degrees; fry rice sticks until white and fluffy. Turn once to fry pieces evenly. (Entire process takes less than ½ minute.) Drain on paper towels. Toss rice sticks with remaining ingredients. Serve with choice of dressing.
For sesame oil or hoisin dressing: Combine all listed ingredients and mix well.
- Serving Size: 16 oz
- Calories: 690
- Carbohydrates: 55g
- Protein: 20g
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