Ginger Cookie and Cream Cheese Pear Salad

READY IN: 25mins


  • 4
    pears, I like anjour pears (cored and cut into wedges, about 4 slices per half, leave the skin on)
  • 12
    head romaine lettuce, rough chopped
  • 12
    head iceberg lettuce, rough chopped
  • 4
    ounces cream cheese, softened
  • 1 12
    tablespoons mayonnaise (NO Miracle Whip or low fat)
  • 16
    gingersnaps, not the soft cookies, the hard crispy ones (10 for the dressing, 6 for the garnish)
  • 1
    cup chopped pecans
  • Dressing
  • 2
    teaspoons honey
  • 3
    tablespoons orange juice
  • 1
    tablespoon minced shallot, fine chopped


  • Gingersnaps -- Just add all the cookies to a baggie and crush with a rolling pin or meat mallet. You can also use a food processor, but the baggie is so much easier. About 2/3 will go to the cream cheese dressing and 1/3 for a garnish. Just set to the side.
  • Cream Cheese Dressing -- In a small bowl, mix the cream cheese, mayonnaise and add 2/3 rd's of the ginger snaps, Mix well to combine. Set to the side room temperature.
  • Dressing -- Mix the honey, orange juice and shallot. Once again, set to the side.
  • Pears -- Peel the pears and cut into wedges.
  • Salad -- In a medium size bowl, add the iceberg, romaine and a couple of tablespoons of the dressing and toss lightly.
  • Plating -- For each plate, add the dressed lettuce, then top with 1 pear (or about 8 slices per plate) sliced in wedges and plated in a spiral around the center of the plate. Then, in the center add a spoon of the cream cheese mixture. Drizzle a little of the dressing over the pears and top with the chopped pecans and remaining gingerbread cookies.
  • ENJOY! It is a sweet starter salad but it is absolutely great with the tangy cream cheese.