Gingersnap Pear Salad
Recipe information
Yield
serves 8
Ingredients
10 gingersnaps
One 3-ounce package cream cheese, at room temperature
1 tablespoon mayonnaise
8 canned pear halves, drained
Chilled crisp lettuce
Preparation
Crush the gingersnaps to very fine crumbs. The easy way to do this is to put them in a plastic bag and crush them with a rolling pin. Put the cookie crumbs in a bowl, add the cream cheese and mayonnaise, and mix well. Place the pear halves on a bed of lettuce and fill the hollows with the cream cheese mixture.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
