This recipe comes from the December 2006 edition of Good Housekeeping. I like it because although it’s a salad, it’s hearty enough to stand up to a winter meal.
- 2 tbsps mayonnaise
- 1 tbsp olive oil
- 1 tbsp fresh lemon juice
- 1/2 tsp sugar
- salt and pepper
- 3 ripe medium pears, cored and each cut into 16 wedges
- 1 small piece (about 4 ounces) sharp cheddar cheese
- 2 bags baby greens, or the equivalent in mixed greens
- 1/2 cup dried tart cherries
Prepare the dressing by whisking the first five ingredients together, then add the pears and coat to toss. With vegetable peeler, shave enough cheese to equal 1/2 cup (I always do more). Add the greens to the pears and dressing and toss well; top with the cheese and cherries. This works really well with baked chicken.