" 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

" RIGATONI with ITALIAN SAUSAGE "

2 tablespoons olive oil

1 pound mild or hot Italian Sausage

1 tablespoon minced fresh garlic

salt and pepper to taste

6 cups chopped fresh spinach

2 tablespoons chopped fresh basil

1 - 14 - 1/2 can diced tomatoes

16 ounces rigatoni pasta

Parmesan cheese

Heat 1 tablespoon olive oil in a large saute pan over medium heat.

Remove casting from sausage and cook, stirring until crumbled and lightly browned. Drain and set aside in a bowl.

Add remaining tablespoon olive oil, garlic salt and pepper the pan and cook until garlic just starts to brown.

Stir in spinach and basil and cook until spinach wilts slightly. Add tomatoes and simmer until spinach is cooked.

Add sausage and stir to combine.

Meanwhile, cook rigatoni according to package directions. Drain. Add to sauce and stir to combine well.

Garnish with Parmesan cheese.

Serves 4