MY HUSBAND and I celebrated our 48th wedding anniversary in August - which is also how long I've had this recipe. I like to serve the salad on a bed of lettuce and sometimes garnish it with dates. This delicious salad is easy to prepare when time is short. -Edna Hoffman, Hebron, Indiana
- 1 can (8 ounces) pear halves
- Lettuce leaves
- 1/2 cup whole-berry cranberry sauce
- Toasted sliced almonds, optional
- Drain pears, reserving 1 tablespoon juice (discard remaining juice or refrigerate for another use). Place pears, cut side up, on a lettuce-line plate. Combine the cranberry sauce and reserved pear juice; spoon over pears. Sprinkle with almonds if desired. Yield: 2 servings.
Originally published as Cranberry Pear Salad in Reminisce Extra February 2000, p45
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