Northwest Pear and Spinach Salad
Pears with ham, red bell peppers and olives in a salad that would make a good side dish for a back-yard barbecue or could stand alone as a light lunch dish.
16 cups USA Bartlett pear slices in light syrup
1 cup olive oil
4 tbsp. lemon juice
2 tbsp. mustard
1 tsp. ground ginger
4 lb. spinach, trimmed
1 lb. romaine lettuce
3 lb. ham, cut in 3-in. strips
6 red bell peppers, cut into 3-in. strips
3 cups red onion, chopped
1 1⁄2 cups blue cheese, crumbled
1 1⁄2 cups walnuts, toasted and chopped
1. Drain pears, reserving 8 oz. of juice. In a bowl, whisk together pear juice, olive oil, lemon juice, mustard and ginger. Season well and reserve.
2. In a bowl, tear spinach and romaine into bite-sized pieces; toss with dressing.
3. Place 2 cups greens on each plate and top with 10 pear slices, 2 oz. ham, 6 red pepper strips and 3 olives. Garnish with 2 tbsp. red onion, 1 tbsp. blue cheese and 1 tbsp. walnuts.