Pear Salad

Recipe from

Oxmoor House

Ingredients

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

Preparation

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.

Note:

Oxmoor House Homestyle Recipes

January 1984
My Notes

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

Add Note