Our Southern Odyssey

This is a great refreshing recipe that is crunchy and sweet.  The bulk of this recipe is made of pears.  We have several pear trees in our backyard, and when the pears are in season we make this recipe quite a bit.

For starters you are going to need to make sure that the pears are not too ripe.

You do not want them to turn to mush when you are mixing all the ingredients together.  When shopping for pears look for a medium-firm pear that way you will get the sweetness, not the mush.  Peel the pears, cut them in half and remove the core (where the seeds are).   Then you are going to need to cut them into cubes about one inch or so.  Add the pear cubes to the bowl.

Next you will need to cut the end of the celery off and wash each stalk.  That way you can get to the internal celery stalks.  A note about celery, the outside celery stalks are the toughest.  I would not recommend using them for this recipe.  You are going to want to use the internal celery stalks.  Here is how you can tell the difference, the outside celery stalks are usually a dark green as you move further into the stalk they become a lighter green.  The light green stalks are the ones that we will want to use.  Once the stalks are washed and dried cut them across their profile to make mini crescent moons.  They will be smaller than your pears that you chopped into one inch cubes but that is ok.  I would say cut your celery 1/4 inch thick.

Next add in the organic dried cranberries.  Be sure to get dried cranberries that are NOT sweetened with refined sugar.   Cranberries sweetened with organic apple juice are okay.

Almost to the last step you are going to need to zest an organic lemon.  Don’t forget to wash the lemon first.  The zest of the lemon really helps to bring all the flavors out in this recipe.  Lemon zest has such a refreshing flavor to it.

Now it is time to mix in the mayonnaise.

And there you have it, a sweet, refreshing and crispy pear salad.  I could snack on this salad all day.  However, you could serve this salad as a snack or as a dessert.  We sometimes serve it as our dessert for supper.

This pear salad is a favorite of mine.  And I hope that it becomes a favorite for you as well.

Pear Salad

August 3, 2017

by Vanessa & Valancie

Cuisine Southern

Category Appetizer Desserts Snacks

This is a refreshing pear salad recipe.

Persons

8

Notes

Use a Mayonnaise with good quality oils and no refined sugar. We use Primal Kitchen Mayo with Avocado Oil in this recipe.

Ingredients

• 6 Organic Pears
• 4 Stalks of Organic Celery
• 1/2 Cup Organic Dried Cranberries
• Lemon Zest from One Organic Lemon
• 3/4 Cup Mayonnaise

Instructions

1. Add ingredients to bowl as they are prepared
2. Peel, core and cut the pears into 1” squares
3. Chop the celery
4. Zest the lemon over the bowl
5. Add Organic Dried Cranberries
6. Add the Mayonnaise
7. Mix all ingredients with spoon
8. Cover and chill for about 1 hour

Tags

Autumn Cranberry Salad,

Autumn Pear Salad,

Fall Salad,

fruit and vegetable salad,

Fruit Salad,

Grain-Free Pear Salad,

Nut-free fruit salad,

Pear Appetizer,

Pear Celery and Cranberry salad,

Pear Dessert,

Pear Salad,

Pear Salad side dish,

Southern Fruit Salad,

Summer Salad

© 2024 This recipe is provided by Our Southern Odyssey

https://www.oursouthernodyssey.com/pear-salad/