SALAD:

1 (10 oz.) package washed and ready-to-eat fresh spinach
2 to 3 large ripe, California Bartlett pears, cored, quartered and sliced
1 California Avocado, peeled and diced
3 or 4 strips bacon, cooked crisp and crumbled
1/2 cup pine nuts, toasted
1/2 cup dried cranberries
1/4 cup fresh sliced mushrooms (optional)

DRESSING:

1/3 cup olive oil
2 tbsp. seasoned rice vinegar
1 clove garlic, crushed
1/4 tsp. salt
1 to 2 tsp. Dijon mustard, to taste

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

Makes 6 servings.

Submitted by: California Grown