Wednesday, September 30, 2009
" PEAR and SPINACH SALAD "
1 - 10 ounce package washed, ready to eat fresh spinach
3 large Bartlett pears, cored and sliced
1 avocado, peeled and diced
4 bacon slices, cooked crisp and crumbled
1/2 cup pecans
1/2 cup dried cranberries
1/4 cup sliced fresh mushrooms
1/3 cup olive oil
2 tablespoons seasoned rice vinegar
1 garlic clove, crushed
1/4 teaspoon salt
1 - 1/2 teaspoons Dijon mustard
Combine spinach, pears, avocado, bacon, walnuts, dried cranberries and mushroom in a large salad bowl.
To make dressing, combine all ingredients in a small bowl and whisk until blended.
Drizzle dressing over salad and toss to coat.