Asian Noodle and Pacific Northwest Canned Pear Salad

Ingredients:

  • Noodles spaghetti, whole grain, dry 1 pound
  • Pears (no. 10 can), Pacific Northwest, canned, sliced, extra light syrup, drained, syrup reserved* 1 each
  • Carrots (1 pound, 4 ounces), shredded 1.25 pounds
  • Broccoli florets (1 pound, 8 ounces), blanched and chopped 1.5 pounds
  • Pear juice reserved, extra light syrup ⅔ cup
  • Soy sauce ⅔ cup
  • Rice vinegar unseasoned ½ cup
  • Peanut butter chunky or almond butter ½ cup
  • Cilantro fresh, minced ½ cup
  • Oil Canola ⅓ cup
  • Ginger fresh, minced 2 tablespoons
  • Garlic fresh, minced 2 teaspoons

Instructions

  1. CCP:  No bare hand contact with ready-to-eat food.
  2. Cook spaghetti and drain well.   Chill immediately.
  3. CCP: Chill to 70° F within 2 hours, and to 41° F within an additional 4 hours.
  4. Drain pears and reserve the extra light syrup.
  5. Blanch broccoli florets, chill immediately, then chop into bite-sized pieces.
  6. In a large bowl combine the drained pears, chilled pasta, carrots, and broccoli.
  7. CCP: Hold at 41° F or lower.
  8. CCP: No bare hand contact with ready-to-eat food.
  9. In a large bowl, whisk together the reserved extra light syrup, soy sauce, unseasoned rice vinegar, chunky      peanut butter or almond butter, cilantro, canola oil, minced ginger, and minced garlic. 
  10. Pour the dressing over the pears, pasta, carrots and broccoli. Toss gently to evenly coat the ingredients. Cover and refrigerate at least 2 hours before serving.
  11. CCP: Hold at 41° F or lower.
  12. Serve 1 cup portions.
  13. CCP: Hold and serve at 41° F or lower.

Recipe Notes

*  We recommend using only U.S. grown and canned pears for the best flavor, quality, texture and yield.