Try this Bosc And Cabbage Salad recipe, or contribute your own.
Suggest a better descriptionCombine 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 1/2-inch of stem intact. Fan slices to garnish salad. Quantity: Makes 4 servings. Always be sure to use ripe pears. Per serving: 543 Calories (kcal); 55g Total Fat; (88% calories from fat); trace Protein; 16g Carbohydrate; 0mg Cholesterol; 534mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 11 Fat; 1 Other Carbohydrates Recipe by: http://www.usapears.com/ Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (1058g) | ||
Recipe Makes: 1 servings | ||
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Calories: 718 | ||
Calories from Fat: 336 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 37.3g | 50 % | |
Saturated Fat 3g | 15 % | |
Monounsaturated Fat 23.2g | ||
Polyunsanturated Fat 10.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 165.3mg | 6 % | |
Potassium 1659mg | 44 % | |
Total Carbohydrate 97.7g | 29 % | |
Dietary Fiber 23.6g | 94 % | |
Sugars, other 74.1g | ||
Protein 12.2g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 718
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