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Recipe: Poinsettia Salad (using canned pears and red cinnamon candies)

Salads - Fruit, Gelatin
Poinsettia Salad

1 (1 lb 13 oz) can pear halves in syrup
1/2 cup red cinnamon drops (red hot candies)
3 tablespoon vinegar
1 bunch watercress
4 teaspoons grated sharp cheese
French dressing

Combine syrup from pears with cinnamon candies and vinegar and heat to boiling.

Cut each pear half into 4 lengthwise slices to represent petals and simmer in syrup 20 minutes or until colored. Chill.

Arrange watercress on 4 salad plates. On each arrange 8 petals, clockwise, each curving toward the center to represent a flower. Sprinkle 1 teaspoon grated cheese in center of each flower and serve with dressing.

Serves 4
Source: 1954 recipe booklet: Body Building Dishes for Children, Culinary Arts Institute
MsgID: 015398
Shared by: Betsy at Recipelink.com
Board: Vintage Recipes at Recipelink.com
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