Pear and Brie Salad


Serves: 5
Total Calories: 177

Ingredients

Raspberry Puree:
1/4 cup raspberry vinegar
3/4 cup sour cream
1 cup raspberries
------------------------------
Salad:
1 head Bibb lettuce, washed, dried, chilled
1 small head Romaine lettuce, washed, dried, chilled
4 pears
juice

Directions:

Raspberry Puree:
Mix vinegar, sour cream, and raspberries in a blender or food processor. Process to blend. Strain through a fine mesh colander if you wish to remove seeds. Set aside.

Salad:
Arrange chilled greens on serving plates. Peel, quarter, core, and slice pears. Brush lightly with lemon juice. Arrange pears on greens in a decorative pattern. Top with 3–4 bite-size Brie pieces. Drizzle with Raspberry Purée and accent with whole berries to serve.

Nutritional Facts:

Serves: 5
Total Calories: 177
Calories from Fat: 54

This Pear and Brie Salad recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.


More Recipes from the Best of the Best from the Midwest Cookbook Cookbook:
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Artichoke Heart Salad
Thunder & Lightning
Summertime Salad
Spaghetti Salad
Corn and Pasta Salad
Baked German Potato Salad
Back Home in Indiana Potato Salad
Deviled Potato Salad
Greek Roasted Potato Salad
Dill Pickle Potato Salad
Sauerkraut Salad
Spinach Salad
Spinach Salad with Bacon and Apple
Spinach and Fruit Salad
Asparagus, Spinach & Turkey Salad
Hot Baked Turkey Salad
Mary Alice’s Hot Chicken Salad
Wong’s Chinese Chicken Salad
Card Club Chicken Salad
Garden Club Salad
Berried Treasure Chicken Salad
Fruit Chicken Salad
Fruited Chicken Salad
Rhubarb Swirl Salad
Jane’s Orange Salad
Pineapple & Mango Salad
Pear and Brie Salad
Taffy Apple Salad
Apple Salad I
Apple Salad II
Golden Raisin Coleslaw
Mild Tomato Aspic Salad
Roasted Beet Salad
Sliced Zucchini Pickles
Idiot Pickles




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