I love vintage recipes. There’s just something about the way ladies of the 1950s and 1960s cooked. I wish I would have been alive back then so I could attend a dinner party with one of these classic dishes in tow. You may think that this cottage pear salad sounds weird or even gross (my youngest said this) however, it is a delightfully sweet treat with a savory twist. I think this salad works well as a light lunch.
Check out what my pals over at Chin Deep had to say about this recipe:
This is one of my go-to, easy recipes to go with casseroles, meat loaf, quiche, and other comfort foods. The contrast of the cold, sweet pears and the creamy cottage cheese make this a wonderful accompaniment to almost any hot dish, and I think they look so cheerful on the plate. Yum!
I can totally see why this is your go-to recipe! It’s very easy to make and looks darling on a pretty serving platter.
Ingredients
1/2 head chopped iceberg or romaine lettuce
2 ( 29 oz.) cans pear halves in syrup or juice, drained well
1 cup Breakstone’s cottage cheese
1/4 cup Duke’s real mayonnaise
1 cup Kraft shredded sharp cheddar cheese
Instructions
Wash, blot, and chop lettuce. Place a bed of it on a large, pretty serving platter.
Drain pear halves. Arrange over the lettuce so the cut sides are up.
Gently mix the cottage cheese and mayonnaise together in a bowl until well combined. Scoop a little of this mixture on to each pear half. Top each with some of the shredded cheddar cheese.
Serve immediately, or cover and refrigerate for up to 4 hours prior to serving.
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Quick Tip: Don’t care for pears? Use peach halves, instead.
Thank you to Chin Deep for this amazing photo.