Total Calories: 177
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.
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.
This Pear and Brie Salad recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.
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