Pear Bistro Salad
&
California Pear Advisory Board
Quick
Easy
8 cups assorted mixed
salad greens
2 fresh California Bartlett
or Comice pears, cored
and sliced
Line a large platter with salad greens. Top with
pears and sliced onion. Sprinkle with walnuts
and crumbled cheese.
½ red onion, thinly sliced
Combine vinegar and oil to taste. Drizzle over
the salad.
½ cup walnut halves
Serve with crusty bread, if desired. Makes 4 servings.
½ cup crumbled blue cheese
Balsamic vinegar
Olive oil
Green and Red Grape
Spinach Salad
Four Star Fruit
¼ cup red wine vinegar
1 garlic clove, minced
1 tablespoon
Dijon mustard
1 tablespoon sugar
Salt and pepper
½ cup olive oil
4 cups fresh spinach
2 cups fresh arugula
½ cup crumbled
Roquefort cheese
4 slices bacon, cooked,
drained and crumbled
¼ cup toasted
chopped pecans
30 Four Star Fruit green
seedless grapes
30 Four Star Fruit red
seedless grapes
In a small bowl, whisk together vinegar, garlic,
mustard, sugar, and salt and pepper to taste.
Add oil in a steady stream, whisking until the
dressing is emulsified.
In a large bowl, combine spinach, arugula,
Roquefort, bacon, pecans and grapes. Toss the
salad with the dressing. Makes 4 servings.
