Bosc and Cabbage Salad

Right at home on the food pyramid, Bosc pears and cabbage, one of the health cruciform vegetables, melding with other veggies, is sparked by a simple oil and lemon dressing. 


2 cups finely shredded green cabbage or savoy cabbage 
1/2 cup finely shredded carrot 
1/2 cup each thinly julienne green pepper and red or yellow peppers 
2 tablespoons thinly sliced onion 
1/4 cup vegetable oil 
2 tablespoons lemon juice 
1 tablespoon sugar 
1/4 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 1/2-inch of stem intact. Fan slices to garnish salad.