23rd Harvest Week <> Oct 19 - 25, 1998

Spinach, Pear & Pecan Salad
Serves 6

salad ingredients:
2 bunches fresh spinach, torn into bite size pieces
2 large pears, cored and thinly sliced
1 small red onion, thinly sliced
1 cup toasted pecans, chopped
1/2 cup crumbled blue cheese

1 tsp. dijon mustard
2 tbsp. lemon juice
3 tbsp balsamic vinegar
1/2 cup olive oil
salt & pepper

Combine salad ingredients in bowl. Whisk dressing ingredients together until smooth and toss w/salad. Taste for salt and pepper.

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