Pear Salad

Recipe from

Oxmoor House


2 (16-ounce) cans pear halves, undrained
2 (3-ounce) packages cream cheese, softened
1/3 cup finely chopped pecans
Red maraschino cherries, quartered
Lettuce leaves


Drain pears, reserving 3 tablespoons syrup. Combine cream cheese and syrup, beating until smooth; spoon 1 tablespoon mixture onto each pear half.

Lightly sprinkle chopped pecans over topping and garnish with maraschino cherries. Serve on lettuce leaves.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1984
My Notes

Only you will be able to view, print, and edit this note.

Add Note