Prep 15 mins
Cook 0 mins
I don't know why this is called Pear Salad because there are no pears in it! However, my father-in-law passed this on to me and it is fabulous! I have been making for get together and everyone asks for the recipe. This is a very "forgiving" recipe as you can substitute just about anything in the salad part of it, its the dressing that really shines! I have used spinach leaves, pineapple, mandarin oranges and feta cheese in place of other ingredients and it made an equally delicious salad. Get creative and enjoy!
- 1 (12 ounce) bag romaine lettuce
- 1 (12 ounce) bag mixed baby lettuces and spring greens
- 1 cup celery, cut thin
- 1 cup bacon bits
- 1 (4 ounce) container gorgonzola, crumbles
- 1 granny smith apple, cut in small chunks
- 1⁄2 cup chopped pecans
- 1 cup sliced strawberry
- 1⁄2 cup Hellmann's mayonnaise
- 1 cup oil
- 1⁄2 cup cider vinegar
- 3⁄4 cup sugar
- 1 tablespoon dry mustard
- 1⁄2 teaspoon black pepper
- 1 tablespoon celery salt
- Mix all ingredients for the salad in a large bowl.
- Whisk and chill all ingredients for dressing.
- Toss together before serving.
The key unique ingredient in this sweet and sour dressing is the mayo--it gave it a great taste and texture. For the salad, I used romaine, iceberg, pear (ha!), mandarin oranges, toasted almonds, dried cranberries and gorgonzola. It was wonderful, but next time I'll add red onion to offset the sweet and tart dressing.