16 ounce can of sliced pears in juice or light syrup
1 tablespoon canola oil
1/4 cup cider vinegar
1 tablespoon honey
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon mustard
- Place all ingredients in a blender or food processor and blend until smooth.
- Serve over any green salad.
Yields about 19 servings
Source: Recipe developed by Lynn Petrosino, CUCE-Wayne County
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