Cruising sailors are always looking for a different way to serve canned fruit and long-lasting vegetables, like cabbage and onions. This recipe, which was published in the Columbus, Ohio, Dispatch in 1981, is excellent for your off-shore repertoire.

16-oz can of pear halves
3 T white wine vinegar
3 T salad oil
2 T chopped onion
1 T minced parsley
1/4 t salt
1/4 t dill weed
1/8 t black pepper
Optional:
1-2 oz Cheddar cheese, grated
1-2 oz blue cheese, crumbled
Lettuce or finely shredded cabbage

Drain pears and combine with oil, vinegar, onion, and spices. Cover and refrigerate several hours (overnight, if you use fresh pears). Arrange lettuce on plates, drain pears and arrange on top. Garnish with cheese.

You could also dice the pears and then serve this in lettuce cups.