1 (29 oz.) can pear halves
1/2 c. salad oil
3 tbsp. white wine vinegar
1/2 tsp. curry powder
1/4 tsp. onion powder
1 c. plain yogurt
2 tbsp. honey
2 tbsp. peanuts, chopped
2 tbsp. celery, chopped
2 tbsp. green onions, sliced

Reserve 1/4 cup syrup from pears. Combine syrup, salad oil, vinegar, curry powder, and onion salt. Pour over pears and refrigerate for 2 hours. Just before serving, mix yogurt, honey, chopped peanuts, chopped celery, and green onions. Drain marinade from pears. Arrange pears on greens. Top with dressing. Serves 4 to 6.