6 fresh Bartlett pears
Shrimp Filling
Zippy Cheese Filling
Celery-Olive Filling
Salad Greens
1. Halve and core pears. Fill 4 halves with Shrimp Filling, 4 with Zippy Cheese Filling, and 4 with Celery-Olive Filling.
2. Arrange filled pear halves on salad greens in a large shallow bowl or on a serving platter.
12 SALADS
Shrimp Filling: Chop 1 cup cooked deveined shrimp and combine with 1/4 cup chopped celery, 2 tablespoons chopped parsley, 2 teaspoons instant minced onion, 1/2 teaspoon salt, and 1/3 cup mayonnaise.
Zippy Cheese Filling: Combine 1 cup cottage cheese, 1 tablespoon drained capers, and 1 tablespoon chopped pimento-stuffed olives.
Celery-Olive Filling: Combine in a small bowl 1 cup cooked sliced celery, 1/4 cup ripe olives, cut in wedges, and 1 tablespoon diced pimento. Put into a jar with a lid 1/3 cup salad oil, 2 tablespoons vinegar, 1/2 teaspoon salt, and 11/2 teaspoons sugar; cover and shake to blend. Pour over celery mixture. Let marinate 2 hours, stirring occasionally.