| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salads |
8 |
Servings |
INGREDIENTS
| 4 |
|
Pears -or- |
| 13 |
oz |
Canned pears in light syrup |
| 1 |
|
Head Boston lettuce |
| 1/3 |
c |
Roasted pecans |
|
|
Ken's Raspberry Pecan Dressing |
INSTRUCTIONS
Wash and dry Boston lettuce. Arrange 2 or 3 leaves on a salad plate.
If you are lucky enough to have fresh, ripe pears peel them, cut in half
remove seeds and center. (If using canned pears, drain; then follow
remainder of directions.) Cut from bottom up in 1/2" slices - DO NOT SLICE
THROUGH. Place pear on top of lettuce and fan it out.
Drizzle Raspberry Pecan Dressing (I used Ken's Fat Free) over pear. You
don't need much. Sprinkle toasted pecans on top.
You can prepare the lettuce and pears the morning of your dinner. Cover
with plastic wrap. Add dressing and pecans just before serving.
Posted to FOODWINE Digest 11 Dec 96
Recipe by: Laura Hunter
From: Laura Hunter <LHunter722@AOL.COM>
Date: Wed, 11 Dec 1996 18:35:44 -0500
A Message from our Provider:
“Can’t change? Jesus frees us”