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Pear Salad with Raspberry Cream



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, 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


Whisk together first four 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.

Source: Grand Prize Winner - 2000 Holiday Recipe Contest - Southern Living - Persis Schlosser - Denver, Colorado


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