Rose’s Pear, Strawberry and Blue Cheese Salad
Serves 6. Recipe is by Rose Marie Lorio.
½ bag Romaine lettuce, roughly 3 cups
½ bag baby spinach (stems trimmed), roughly 3 cups
2 fresh pears, cubed
8 to 12 strawberries, sliced
2 avocados, sliced
4 to 5 ozs. good blue cheese
½ cup chopped green onions
Fresh blueberries if you have them
½ cup sugared pecans
1 orange, peeled, seeded and sliced into half rings
3 tbls. vinegar (red, wine or other)
1⁄3 cup olive oil
1½ tsps. sugar (she uses 1 pkg. Splenda instead)
1½ tsps. yellow mustard
1 clove garlic, squeezed into mixture
Salt and freshly ground black pepper to taste
1. Set salad plates out and layer about ½ cup romaine and ½ cup spinach on bottom of plate. Divide pears and strawberries and layer over salads. Place 2 slices of avocado over each salad, then divide blue cheese and green onions between the salads. If you have blueberries, add them.
2. At serving time, whisk dressing ingredients until blended then drizzle over salad.
3. Top with sugared pecans and 1 or 2 orange halves for garnish.