Milder weather not only means blue skies and blooming flowers, it’s the start of outdoor gatherings. It’s also a great excuse to switch up the menu. Salads and kabobs are favorites during warmer months and canned fruit can easily enhance a recipe. Canned Bartlett pears are always ripe, ready to eat and contain virtually no fat or cholesterol. So next time you host a get-together, add a little sweetness to the feast with this pantry staple. Try serving Blueberry, Pear and Apricot Salad with Almonds or Barbecued Pear and Chicken Kabobs to family and guests.
Blueberry, Pear and Apricot Salad With Almonds
Makes 12 Servings
1 can (15 ounces) Bartlett pear halves in extra-light syrup
1 can (81/4 ounces) Bartlett pear halves in extra-light syrup
1 can (15 ounces) blueberries in light syrup
1 can (83/4 ounces) apricot halves in extra-light syrup
Juice of 1 small lemon
1/2 cup sliced almonds, roasted
Drain both cans of pear halves; slice into bite-sized pieces. Drain apricots; halve. Drain blueberries; divide among salad plates and arrange; arrange pears and apricots as well. Top salads with lemon juice and...
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