from 500 Delicious Salad Recipes (1954)
Banana-Salmon Salad, from the same book.).
It's a little labor-intensive, mostly because of the paper-thin slicing of the pears, but worth it. Here's the recipe:
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
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
I'm not so down with the idea of the French dressing, and didn't feel like I was missing anything by leaving it out. So add it or not as you wish.
And now, what you all came here for. Stay for the song at the end!