Yield: 6 side salads

Salad:

1 (10 oz) package fresh spinach

3 large Bartlett pears, cored and sliced

4 strips bacon, cooked crisp and crumbled

½ c walnuts, toasted @ 350°F for 10 minutes, cooled

½ c dried cherries or craisins

½ c gorgonzola cheese (opt)

Dressing:

1/3 c olive oil
2 T seasoned rice vinegar (found in the ethnic section of the grocery)
½ tsp minced fresh garlic
¼ tsp salt
1 tsp Dijon mustard

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

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