" 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

DRESSING:

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.

Serves six