Pear Salad with Raspberry Cream Recipe -
Pear Salad with Raspberry Cream Recipe

Pear Salad with Raspberry Cream

Recipe by  

"Adding fruit to traditional salad ingredients adds a light, refreshing twist to your summer dinner. Grand Prize Winner in our 2000 Holiday Recipe Contest"

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Original recipe makes 4 servings Change Servings


  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.
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  • Reprinted with permission of Southern Living® magazine. All rights reserved.

Reviews More Reviews

Most Helpful Positive Review
Jan 29, 2003

I made this recipe for a holiday dinner with friends. Everyone raved about it. Light, not too sweet, and really different. I was able to put the salad together quickly by using real bacon bits. I also used raspberry preserves without added sugar. Presentation was so festive. This is a holiday keeper.

Most Helpful Critical Review
Nov 15, 2005

Not a Huge Hit. I made way too much and ended up throwing most of it out. We had other choices in that it was a buffet situation - but it was not very popular. Good in small doses.


6 Ratings

Jan 29, 2003

This salad is delicious and looks lovely! For a different twist, add some toasted almonds. May sound strange, but I also added some crubled blue cheese, which totally worked.

Jul 11, 2004

I only tried the salad dressing from this recipe, but it was Excellent. Very creamy and great flavor. I served it to company who also thought it was fantastic. I will definitely use again. Thanks for the recipe!

Jan 29, 2003

I served this as the first course for New Years Eve dinner party. It's so pretty. You either like this kind of salad or not. Those who do loved this, and even the guest that don't care for this sort of thing did eat a little. I used red pears and kept the skins on for color. I used low-sugar raspberry preserves and light sour cream. I added a little water to the dressing since it was thick. I also sprinkled store bought glazed pecans on top with the fresh raspberries and BB bits. I did not add any cheese, and we didn't miss it. I made them all ahead on thier plates & kept in the frige til served. Then I just drizzled the dressing on top. Easy, pretty and just like a fine restaurant. Thanks for sharing.

Aug 31, 2004

This salad tastes great and presents beautifully. This could be considered a "fancy salad," since it's perfect for a nice dinner party.


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