Pear Salad with Raspberry Cream

By Scrappin Broad

Southern Living Annual Recipes 2000, page 311

Ingredients

• 3/4 c sour cream
• 1/4 c raspberry preserves
• 3 Tbsp red wine vinegar
• 1/8 tsp Dijon mustard
• 4 firm, ripe pears
• 2 Tbsp lemon juice
• 1 head Bibb lettuce, torn
• 1 small head Romaine lettuce, torn
• 1/2 c freshly shredded Parmesan cheese
• 6 bacon slices, cooked and crumbled
• 1/2 c fresh raspberries

Preparation

Step 1

1. Whisk together first 4 ingredients. Set aside.

2. Peel pears if desired. Quarter pears and brush with lemon juice.

3. Arrange lettuce on 4 plates. Arrange pear quarters over lettuce. Drizzle with dressing sprinkle with cheese, bacon and raspberries.