Pear, Walnut & Cheddar Salad Cups

  • Yield: 6 servings


  • 2 cups pear, diced
  • 1/2 c. celery, diced
  • 1/4 c. dried cranberries
  • 1/4 c. walnut pieces, lightly toasted
  • 3 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 1/4 tsp. salt
  • Black pepper, to taste
  • 3/4 c. Cheddar cheese, coarsely grated
  • 12 Boston lettuce leaves


  • Toss all ingredients, except lettuce, to combine. Place 2 lettuce leaves on each plate; spoon pear mixture into each leaf and serve. Pear mixture can be prepared up to 4 hours before serving.
  • *The pears, cranberries and nuts in this recipe all complement the sharpness of the Cheddar in deliciously fresh and very different ways. Serve the salad before the main course or as an appetizer or to add a European twist. Serve the salad after the main course to refresh the palate.