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    Bartlett pear and spinach salad

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

    Ingredients

    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
    Dressing
    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

    Directions

    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