Califonia Bountiful
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Bartlett pear and spinach salad

Bartlett pear and spinach salad


1 (10-oz.) package washed and ready-to-eat fresh spinach
2 to 3 large, ripe California 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
1/2 cup olive oil
2 tbsp. seasoned rice vinegar
1 to 2 tsp. Dijon mustard, to taste
1 clove garlic, crushed
1/4 tsp. salt

From the Hemly family's recipe files, Courtland, California. Submitted to the California Pear Advisory Board by Joanne Wiseman, Walnut Grove, California.


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.

Serves 6