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The Bartlett Pear and Spinach Salad was created by grower Joanne Wiseman of Walnut Grove, Calif. The salad makes for a good side dish or can stand alone as a light lunch.
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, nuts, cranberries and mushrooms in salad bowl. In a small bowl, whisk all dressing ingredients and drizzle over salad. Toss before serving. Serves 6 as a side dish.