Pear Salad

Recipe from Oxmoor House

More 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


  1. Drain pears, reserving 3 tablespoons syrup. Combine cream cheese and syrup, beating until smooth; spoon 1 tablespoon mixture onto each pear half.
  2. Lightly sprinkle chopped pecans over topping and garnish with maraschino cherries. Serve on lettuce leaves.
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