Pear Salad with Raspberry Cream

Pear Salad with Raspberry Cream


3/4 C. sour cream

1/4 C. raspberry preserves

3 T. red wine vinegar

1/8 t. Dijon mustard


4 firm, ripe pears

2 T. 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

Whisk together first 4 ingredients. Set dressing aside.

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

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

Yield: 4 servings.

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