Pears are juicy addition to salad

Wednesday, September 1, 2004

Bartlett pear and spinach salad combines the pears with smoky bacon, avocados and dried cranberries in a salad that could stand alone as a light lunch dish.

Bartlett Pear and Spinach Salad

For the salad:

10-ounce package washed and ready-to-eat fresh spinach

2 to 3 large ripe Bartlett pears, cored, quartered and sliced

1 avocado, peeled and diced

3 to 4 strips bacon, cooked crisp and crumbled

1/2 cup pine nuts or other nut, toasted

1/2 cup dried cranberries

1/4 cup fresh mushrooms, optional

For the dressing:

1/3 cup olive oil

2 tablespoons seasoned rice vinegar

1 clove garlic, crushed

1/4 teaspoon salt

1 to 2 teaspoons Dijon mustard, to taste

Combine spinach, pears, avocado, bacon, pine nuts, cranberries and mushrooms in salad bowl. In a small bowl, whisk all dressing ingredients and drizzle over salad. Toss before serving.


(Recipe for AP from Joanne Wiseman, Walnut Grove, Calif., courtesy California Pear Advisory Board. The brochure "All Our Best" is available by sending a self-addressed stamped envelope to: "All Our Best" Pear Brochure 1521 "I" St. Sacramento, CA 95814.)

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