Recipe by Bobtail
This comes from The Betty Furness Westinghouse Cookbook. This cookbook is 50 years old! I have not prepared this recipe, but I would like to share it with you. It sounds like a great luncheon salad!
Top Review by Marshabar
I remember looking at this recipe when I was a toddler and wanting to make it. So once I was old enough to do it this is the first thing I ever made in the kitchen. I make this every year for Thanksgiving. One thing is to try to find the smallest grapes possible and cut them length wise to make it as cluster like as possible. I use dark celery leaves to decorate and lay it on a bed of pretty lettuce. The original recipe I remember from my mom's CIA cookbook called for it to be served with French dressing which is very good. People always enjoy this salad very much because it is small and light and delightful. Sometimes I put chopped walnuts under the pear. I remember candle salad from the same era but that's a whole other story.
- 4 pear halves in natural juice, fresh or canned
- 1⁄2 lb tokay grapes (I would suggest seedless grapes)
- 1 (8 ounce) package cream cheese
- 1 tablespoon heavy cream or 1 tablespoon mayonnaise
- 4 grape leaves
Directions See How It's Made
- If pears are fresh, they should be very ripe (dip in lemon juice immediately to prevent darkening).
- If pears are canned, drain well.
- Cut grapes in half, removing the seeds if necessary.
- Mix the cream cheese with the cream or mayonnaise.
- Place the pear, cut side down, on a plate.
- Cover the pear with the cream cheese mixture.
- Cover the surface of the pear with the grapes, placing the cut side down.
- Place a grape leaf on each salad plate.
- Place on pear decorated with grapes on each grape leaf, cut side down.
- The finished pear should resemble a bunch of grapes.
- Top with a dollop of mayonnaise if desired.