Pear Salad with Raspberry Cream

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My sister Gail sent me this recipe.  She made it for a potluck dinner and told me that everyone loved it.   I’ve made it twice now for dinner parties and plates have ended up  clean every time I served it.   The dressing tastes like a tangy yogurt – it’s definitely on the sweet side, but I like my dressings sweet.    The bacon is a really nice addition (in my book, you can’t go wrong with bacon in any recipe).   Its saltiness complements the sweet dressing and fruit nicely.  All in all the flavors go together very well.   Try it if you’re looking for a different salad, or something a little fancier to serve to company.

I found that the proportions for the dressing made more than I needed, but you can save the extra for future salads.

Pear Salad with Raspberry Cream
Southern Living, December 2000

3/4 cup sour cream
1/4 cup raspberry preserves
3 tablespoons red wine vinegar
1/8 teaspoon Dijon mustard
4 firm, ripe pears
2 tablespoons lemon juice
1 head Bibb lettuce, washed, dried and torn
1 small head romaine lettuce, washed, dried and torn
1/2 cup freshly shredded Parmesan cheese
6 bacon slices, cooked and crumbled
1/2 cup fresh raspberries

Whisk together first 4 ingredients. Set dressing aside.

Peel pears, if desired; slice pears. Brush with lemon juice.

Arrange lettuce on 4 plates. Arrange pears over lettuce. Drizzle with dressing; sprinkle with cheese, bacon, and raspberries.

Yield: 4 servings

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