• For the Salad:
  • 10 cups torn salad greens
  • 3 large ripe pears, peeled and cut into large pieces
  • 1/2 cup thinly sliced green onions
  • 4 ounces crumbled blue cheese
  • 1/4 cup slivered almonds, toasted
  • For the Mustard Vinaigrette:
  • 1/3 cup olive oil or vegetable oil
  • 3 tablespoons cider vinegar or red wine vinegar
  • 1 1/2 teaspoons sugar
  • 1 1/2 teaspoons Dijon mustard
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • Pepper to taste


In a large bowl, combine the salad greens, pears, onions, cheese and almonds.

In a jar with a tight-fitting lid, combine the vinaigrette ingredients; shake well. Pour over the salad; toss to coat. Serve immediately.

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Recipe reprinted by permission of Reiman Publications, LLC. © 2002. All rights reserved.

RecID 4943

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