Remember when your grandmother made old fashioned pear salad?

Once upon a time,  It was quite popular.  In those days (circa 1940) canned pears were the base of the salad.  Canned, not meaning in a can, but packed in a ball jar after picking a bushel or so of pears from the tree in your yard, and  pressure cooking them.  Most housewives prided themselves on shelves full of beautiful canned pears, peaches, tomatoes and green beans to get them through the  months ahead.

On a cold winter night, our mothers used to place a canned  pear on a lettuce leaf,  fill the center with mayonnaise, sprinkle it with grated cheddar cheese, and serve.   Easy, and delicious!

People don’t bother with home canning much anymore, and canned pears were kind of bland, anyway.  But now, fall is the season to revive pear salad with a new twist

 Fresh pears slices arranged on a lettuce leaf are a spicy, juicy fall treat.   Both Anjou and Bartlett pears come with red or green skins. The reds   make a beautiful plate.  But there are many  varieties available to brighten up your menu with something a little out of the ordinary and truly delicious.

You could make it simple, arranging the fresh pear slices on lettuce, with grated cheese and a dab of mayonnaise, or go all out with a fancy pear salad with walnuts and blue cheese.   The internet is loaded with fresh pear salad recipes, so you might want to check them out!