15 oz. Pacific Northwest canned pear halves
1½ cups Greek-style plain, nonfat yogurt
½ cup fresh cilantro, minced
3 T. fresh lime juice
1 T. grated ginger
2 t. lime zest
1 t. minced garlic
1 t. ground black pepper
Method: Heat ¾ cup pear syrup in small
stainless pan; reduce to ¼ cup. Cool to room
temperature. Mince pear halves. In stainless
bowl, whisk minced pears, reduced pear syrup,
yogurt, cilantro, lime juice, ginger, lime zest,
garlic and black pepper until well mixed. Cover;
refrigerate below 40°F at least 2 hours.
Recipe is courtesy of Pacific Northwest
Canned Pear Service.
Raspberry Goat Cheese Salad
Yield: 2 servings
4 oz. mixed field greens
4 oz. Fresh Driscoll’s raspberries, rinsed
4 oz. yellow grape tomatoes, sliced
2 oz. goat cheese (or flavored goat
2 T. sunflower seeds (or walnuts, pecans
or other nuts)
Method: Combine greens, raspberries,
tomatoes, goat cheese and sunflower
seeds. Toss with 2 T. balsamic vinegar-based salad dressing.
Recipe is courtesy of Driscoll’s.
Dole Food Company, Inc.
Blueberry/Cranberry Chicken Salad
Yield: 10 servings
4 cups cubed cooked chicken breast
1 cup chopped celery
¾ cup diced sweet red pepper
½ cup thinly sliced green onion
3 cups Dole frozen blueberries
2 cups dried cranberries
1 cup ( 6 oz.) lemon yogurt
¼ cup mayonnaise
1 t. salt
2 bags butter lettuce blend
Method: In large bowl, combine chicken,
celery, red pepper, onion, blueberries and
cranberries. Combine yogurt, mayonnaise
and salt. Drizzle over chicken mixture; gently
toss to coat. Cover; refrigerate at least
30 minutes. Serve on lettuce-lined plates.