Recipe - Bosc And Cabbage Salad

2 cup Finely shredded green
cabbage or savoy
Cabbage
One half cup Finely shredded carrot
One half cup Thinly julienne green pepper
and red or
Yellow peppers
2 tablespoon Thinly cut or sliced up onion
One fourth cup Vegetable oil
2 tablespoon Lemon juice
1 tablespoon Sugar
One fourth teaspoon Salt
2 Northwest Bosc pears;
(divided)

Combine cabbage, carrot, peppers and green onion; toss. Combine oil,
lemon juice, sugar and salt; mix until sugar dissolves. Pour over
vegetables; mix well. Cover and refrigerate at least 2 hours. Core
and dice 1 pear, add to cabbage mixture and toss. Serve on individual
serving plates or in serving bowls. Quarter and core remaining pear.
Slice each quarter 5 times leaving 1/2inch of stem intact. Fan
slices to garnish salad.

Quantity: Makes 4