Every luncheon can use a good salad and this one is really, really good. The recipe comes from a neighbor of mine who is a very talented cook and this salad is a crowd-pleaser with a unique twist– marinated avocados and pears. I recently served it at my baby’s first birthday “Flamingle” and along with some chicken salad sandwiches, fresh fruit, and cake, it was the perfect early spring luncheon menu.
- 1 Bag 50/50 Pre-washed Salad Mix
- 1 Avocado
- 2 Ripe Pears
- 1/3 Cup Diced Mushrooms
- 1 Pkg Pre-cooked Bacon Pieces
- 1/3 Cup Chopped Pecans
- 3 oz. Crumbled Blue Cheese
- 2 Tbsp. Diced Red Onion
- Favorite Balsamic Dressing (I love Brianna's American Creamy Balsamic Salad Dressing)
- *VARIATION: Can add Grilled or Shredded Chicken
Start by preparing the avocado and cutting into bite-sized chunks. Put into a zip-loc bag and cover with some of the salad dressing, until just covered.
Do the same with the pears, removing skin and cutting into bite sized chunks, then placing in plastic bag and covering lightly with dressing. This will not only give the pears and avocados flavor, but the vinegar prevents them from browning.
While those marinate, assemble the rest of your salad, topping the lettuce mix with the onion, cheese, bacon, and nuts then finally topping with the pears and avocados. Toss lightly.
You can add a bit of additional dressing if desired, but the dressing in the pears and avocados will be a good starting base. Serve and enjoy this delightful salad!