Has anyone ever made this particular salad?

[Judy/AZ]

This is from Southern Living and won the Grand Prize, so I'm assuming it is good. Well, I made the dressing and it says to drizzle the dressing over the greens - the dressing is solid like a yogurt and doesn't drizzle. Can anyone tell me what I should add to this dressing to make it drizzle? I don't want to sacrifice taste and water it down. Thank you.

Pear Salad with Raspberry Cream

Grand Prize Winner


3/4 cup sour cream
1/4 cup raspberry preserves
3 tablespoons red wine vinegar
1/8 teaspoon Dijon mustard
4 firm, ripe pears
2 tablespoons lemon juice
1 head Bibb lettuce, torn
1 small head romaine lettuce, torn
1/2 cup freshly shredded Parmesan cheese
6 bacon slices, cooked and crumbled
1/2 cup fresh raspberries

Whisk together first 4 ingredients. Set dressing aside.

Peel pears, if desired; quarter pears. Brush with lemon juice.

Arrange lettuce on 4 plates. Arrange pear quarters over lettuce. Drizzle with dressing; sprinkle with cheese, bacon, and raspberries.
Yield: Makes 4 servings

Southern Living, DECEMBER 2000

[blazedog]

You could stick the dressing into a ziplock bag with one end scissored off and use like a pastry tube. It would "drizzle" it and create a pretty effect.

If it warms it might thin down -- not much liquid for sour cream/raspberry preserves chilled.

[Andrea_2]

Maybe you could just stir some of the dressing into the salad so that it would have a light coating over everything? Not sure how to make it drizzle. The salad sounds yummy though. That will definitely be going into my to try file.

[Hammster]

However,
I think the recipe is poorly written somewhat. I went to the website and there is a picture of the salad with the recipe. Recipe says to quarter the pears and they are obviously sliced way more thin than in quarters. It also says, as mentioned in this thread already, to drizzle the dressing yet there is no evidence of the dressing being drizzled on in the picture. Also says to brush the pears with lemon juice. (To prevent browning I imagine).
Blaze has good advice about using the snipped bag idea for drizzling.
I think you could add a small amount of cream to thin the dressing a little as well. Or add the lemon juice to the dressing to thin it, instead of brushing it on the pears. I think what I would do is toss the lettuce and pears with the dressing and put them on the plate and then garnish with everything else. And I would definitely leave the pear skins on.