I’m sure Miracle Whip tastes great in certain salads, but mixing it with pears sounds gross…
The whole thing is a total nightmare for me, TBH 
My aunt, living near DC, originally from Mississippi, made this for fancy occasions. Take a canned pear half, put a dab of mayo in the hollow, fill with shredded cheese (cheddar?).
I ate it, never craved it. Doesn’t appeal now.
Yeah. No. Not ever.
It’s a cute pear salad. I have not tried it but I might.
Well, now that’s going on my Goals for 2026.
Yah, I think I forgot about the maraschino cherry on top.
Does the olive oil have a good flavor? I have been tempted to try it.
Love the old ad. And I do like Miracle Whip on certain things (keep both Hellman’s and Miracle Whip - they both have a place in our kitchen). But the old ad is what is appreciated.
It popped up in my Facebook memories today — a good buddy had shared it on my page in 2021 
There is a place here called Con Olio. They have some lovely olive oils from South America. I like an olive oil with some bite mixed with either Champagne or Banyuls vinegar and a smidge of Dijon. My wife likes Con Olio’s infused oils and vinegars. Tonight a salad of butter lettuce and walnuts was dressed with a Persian lime infused olive oil and a cara cara orange and vanilla infused balsamic, a smidge of Dijon. I was a skeptic, but it was delightful.
Fine sliced Bitter Melon. Nest of gossamer fine deep fried Taro. Roasted Peanuts and Pickled Shallots. A Thousand Island-esque dressing side.
At Dim Sum, of all places. Refreshingly balanced texturally and taste wise.
Using up a batch of April Bloomfield’s Lemon Caper Dressing, and the last of a head of iceberg lettuce, plus small artichokes.
That dressing really wakes up the taste buds. I think the word “brash” gets used in descriptions. Once you’ve learned to “supreme” a lemon it comes together easily. I found another site suggesting you make a batch at the start of the week and in addition to topping green salad also use it during the week as a stir-in for grain salad, a marinade/sauce for salmon, a spread for a sandwich , and stir-in for chicken salad or egg salad. I used some as a stir-in for leftover pasta. The recipe says use within an hour of making, but the lemon/caper combo is still tasty 5 days later.
I’d forgotten about that one! Thx for the reminder 
Is the bitter melon blanched or raw? Very interesting!
My write up of the meal.
I’d done this totally raw bitter melon salad before. This restaurant’s version is much better. Much thinner sliced than my feeble attempt. Will definitely try again back home.
With a bit of leftover grilled salmon;
Farro and “all the things '“ in my fridge; chopped preserved lemon and Castelvetrano olives, roasted peppers in vinegar golden raisins also in vinegar, citrus vinaigrette. I added chopped pistachios after taking a bite.
Note to self; farro tastes so much better at room temp than it does cold. I’m trying to keep cooked farro in the refrigerator to experiment with, but it is hard to know what will taste satisfying like that.
Also, I figured out that on my phone, if I select the picture after it’s loaded, I again have the option of shrinking it.
