| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Pear Salad with Raspberry Cream

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

1. Whisk together first 4 ingredients. Set dressing aside.
2. Peel pears, if desired; quarter pears. Brush with lemon juice.
3. Arrange lettuce on 4 plates. Arrange pear quarters over lettuce. Drizzle with dressing; sprinkle with cheese, bacon, and raspberries.

Makes 4 servings.