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Pear Salad with Raspberry Cream

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Recipe Ingredients

3/4 cup sour cream
1/4 cup raspberry preserves
3 tbsp white wine vinegar
1/8 teaspoon Dijon mustard
4 firm, ripe pears
2 tbsp lemon juice
1 head Bibb lettuce, torn
1 small head romaine lettuce, torn
1/2 cup freshly shredded Parmesan cheese
6 bacon slices, cooked and crumbled
1/2 cup fresh raspberries

Cooking Procedures

Whisk together first 4 ingredients. Set dressing aside.
Peel pears, if desired; quarter pears. Brush with lemon juice.
Arrange lettuce on 4 plates. Arrange pear quarters over lettuce. Drizzle with dressing; sprinkle with cheese, bacon, and raspberries. 
 
recipe titles recipe ingredients

Excerpt from the wayback cook-book collection:

NNING AND PRESERVING Household Science Department, Berkeley Schools Bertha C. Prentiss, Supervisor. Reliable bulletins giving complete directions for canning, preserving, etc., may be obtained free upon request. (A) Address the Division of Publications, United States Department of Agriculture, Washington, D. C., for the following bulletins : 1. Home Canning of Fruits and Vegetables, Farmers Bulletin 853. 2. Canning, Farmers' Bulletin 359. 3. Home Canning One Period Cold Pack Method, F

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