Pear Salad

This Southern Pear Salad recipe has been rotating through kitchens in the South for eons. It doesn’t require any cooking at all and adds a simple but pretty addition to the table.

Easy Pear Salad Recipe

This Pear Salad is one of those side dishes that no one really knows the exact origin. It begins with canned bartlett pears that are topped with a dollop of mayonnaise and shredded sharp cheddar cheese. Some cook’s may choose to use cottage cheese in place of mayo and some may combine cream cheese and whipped topping for a sweet variation. Mayonnaise is the most common, but they’re all perfectly acceptable ways to serve this simple dish. How to make Southern Pear Salad: (Scroll down for full printable recipe.)

• Pecans – Spread in a single layer on a sheet pan. Toast in a preheated 350°F oven for 6-8 minutes or just until fragrant. Set aside to cool.
• Assemble the Pear Salad – Arrange lettuce leaves on serving platter.
• Top lettuce with pear halves. Top each pear half with 1 Tbsp mayonnaise.
• Sprinkle with shredded cheese and toasted pecans. Garnish with a maraschino cherry.
• Chill until serving or serve immediately.

How to Make the BEST Southern Pear Salad

• Ingredients you’ll need to make homemade Pear Salad: Canned pear halves, drained, maraschino cherries, toasted chopped pecans or walnuts, mayonnaise and shredded sharp cheddar cheese and iceberg lettuce or green leaf lettuce.
• Kitchen tools you’ll need: Sharp knife and chopping board, nut chopper, sheet pan to toast nuts (if using) cheese grater and platter.
• As mentioned above, some cook’s prefer to use cottage cheese in place of mayonnaise. Some will mix together cream cheese with whipped cream or frozen whipped topping like Cool Whip. You can certainly opt to do either of those variations to suit your taste.
• You can make any amount of pear salad servings that you want or need, this recipe is mind blowingly simple.
• You can use light mayonnaise or full fat mayonnaise in this recipe.
• Toasted pecans aren’t classic with pear salad but a must, in my option. They lend texture and flavor to the salad overall. You could use candied pecans, if preferred.
• I use Bartlett pear halves packed in water for this recipe. You can use pears packed in syrup or any variety of canned pears that you enjoy.
• I highly recommend getting two cans if you need several servings. The pear halves aren’t always uniform in size and you can  pick through using the best ones.
• Maraschino cherries may seem odd but along with the other flavors it works. You may choose to omit or replace it with a cherry tomato.
• Homemade Pear Salad is best made and served fresh. If you have any leftover, pack into an airtight container and store chilled in the refrigerator for up to 2 days.

More Easy Salad Recipes to Make

• Italian Spaghetti Salad doubles as a side dish and an entree on a busy day.
• This Layered Southwestern Cornbread Salad is delicious as a side dish or with tortilla chips for dipping.
• Whip up a batch of Tuna Salad for quick meals and snacking.
• Frito Taco Salad is an oldie but goodie!
• Crunchy Arugula Salad with candied pecans is delicious.
• Sweet Pea Salad is a side dish you can make any time of year with frozen petite peas.
• Waldorf Salad Skewers from Food Network.

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Helpful Kitchen Items:

• Chopping Boards
• Measuring Set
• Sheet Pan
• Cheese Grater