Pearadise Salad
1 can (1 pound, 13 ounces) Bartlett pear halves
1/4 cup toasted sesame seeds
1 pint (2 cups) creamed cottage cheese
2 tablespoons minced pimiento
2 tablespoons chopped parsley
Salad greens
Sweet-Sour Dressing
Chill pear halves in their syrup and drain. Save syrup for dressing. Dip rounded sides of pear halves in toasted sesame seeds. Combine cottage cheese, pimiento and parsley and mound on salad greens on four individual salad plates. Place pear halves on either side of cottage cheese. Serve with Sweet-Sour Dressing. Serves four.
Sweet-Sour Dressing
Syrup from 1 can (1 pound, 13 ounces) Bartlett pear halves
1 tablespoon cornstarch
3 tablespoons wine vinegar (white or red)
4 teaspoons soy sauce
1 teaspoon dry mustard
2 tablespoons brown sugar
1/2 cup mayonnaise
Add about 2 tablespoons of the syrup to cornstarch and blend. Blend in remaining syrup and all remaining ingredients except the mayonnaise. Add mayonnaise and beat with rotary eggbeater or electric mixer until smooth. Makes about 2 cups.