Did you know that many varieties of USA Pears are delicious when not yet ripe? Red and Green Anjou Pears are a perfect example. Though they might not seem ready to eat, they are already full of juicy pear flavor with a great, lightly crunchy texture. That makes unripe Anjous the perfect addition to salads and slaws.

This tasty salad is full of crisp, colorful vegetables and sweet Red Anjou Pears. Toss it with my almond butter-based dressing (sweetened with dates instead of refined sugar), and enjoy it as a quick lunch or an easy dinner side.

Crunchy Vegetable and Pear Salad

Ingredients
For the Almond Butter – Date Dressing:
3 tablespoons unsalted almond butter
3 tablespoons rice wine vinegar
2 Medjool dates, pitted and finely chopped
½ cup water
½ teaspoon sea salt

Directions:
Combine all of the ingredients in a blender and puree until smooth. Set the dressing aside until ready to use.

Ingredients
For the Salad:
4 packed cups chopped cabbage (red and/or green)
1 medium carrot, julienned or grated
1 yellow pepper, thinly sliced
3 scallions, sliced thinly on a diagonal
1 bunch watercress
2 firm USA Pears, such as Red Anjou, thinly sliced
¼ cup roasted almonds, roughly chopped

Directions:
In a large bowl, combine all of the salad ingredients except for the almonds. Drizzle with the dressing and toss gently to coat. Sprinkle the almonds over the top and serve.

Prep time: 20 minutes
Yield: 4 – 6 servings