INGREDIENTS

INSTRUCTIONS

In a bowl, using a fork, mash cheese and buttermilk together to make a
smooth paste. Whisk in olive oil, vinegar and salt and pepper until
creamy. To serve, divide salad greens among individual salad plates.
Peel pears, if desired, and cut into quarters. Remove core and cut
into thin lingthwise slices. Arrange over greens. Drizzle with
dressing and sprinkle with pecans. Serve immediately. Serves 6.
Lansing State Journal, 4-27-98 MC formatting by bobbi744@sojourn.com
NOTES : The Packham Pear is short and stubby and an ill-looking shade
of light green with conspicuous dark green pores and it never blushes
or changes color, even wheh it ripens.  It is also juicy, fragrant and
delicious for eating out of hand and packed with nutritional pluses.  A
medium size pear contains 100 calories, and has generous amounts of
vitamins C and E as well as potassium. They are fat-free and fibrous.
They are very popular in Europe. Barbara Burman of Cape Fruit in
America says that it is the most versatile cooking fruit she can  think
of.  It was introduced in South America in 1922. It has been  exported
to this country by Cape Fruit for nearly 40 years.  They are  found in
the spring. Recipe by: Cape Fruit Co. Lansing State Journal  Posted to
MC-Recipe Digest by Roberta Banghart <bobbi744@sojourn.com>  on May 03,
1998

A Message from our Provider:

“Times change, God doesn’t.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 211
Calories From Fat: 120
Total Fat: 14g
Cholesterol: 7.1mg
Sodium: 234.5mg
Potassium: 279.5mg
Carbohydrates: 20.8g
Fiber: 5.2g
Sugar: 12g
Protein: 3.8g