Pear Potato Salad

pear and potato salad


15 med. potatoes
3/4 c salad oil
1/3 c wine vinegar
1/4 c. scallions
1 3/4 t salt substitute
3/4 t pepper
6 ripe pears
1 head of romaine lettuce


In a pan over high heat, boil potatoes.
Reduce heat to low; cover, simmer 30 mins or until tender.

Mix salad oil, vinegar, salt, and pepper and refrigerate.
When potatoes are done, drain and cool.
Peel; cut potatoes into 1/8″-thick slices.
Thinly slice pears.
Add potatoes, scallions, and pears to dressing and toss until coated.
Line salad bowl with lettuce leaves; spoon mixture onto lettuce.

Serve immediately, or chill for later.

Baked Pears


2     tablespoons dry sherry
1     tablespoon balsamic vinegar
4     small ripe pears
1/2     cup water
2     Italian Amaretti cookies (crushed)

1.    Preheat oven to 425°F (220° C)
2.    Mix the sherry with the vinegar in a baking dish just large enough to hold the pear halves cut side down.
3.    Roast the pears for 15 minutes. Add the water and bake until the pears are cooked through but still hold their shape, another 10 to 15 minutes.
4.    Place the pears on dessert plates and sprinkle with the crushed cookies, and spoon some of the sauce from the baking dish around each pear. Serve immediately.