A fresh, crisp salad is a wonderful addition to any meal!  Here are some of our favorites!

Bruce’s Spinach and Pear Salad by Laurie Little (White Grass Flavor Cookbook, 2005: This recipe is from Chip’s brother-in-law, from Bennington, VT, who is an excellent cook.)

½ bag baby spinach (from a 10 oz. bag)
½ bag spring mix (from a 10 oz. bag)
½ red onion cut in 1 inch pieces
1 red pear, sliced
¼ cup walnuts or pine nuts, toasted*
¼ cup blue cheese, crumbled
3 Tbs. Balsamic vinegar
3 Tbs. olive oil
Salt and pepper to taste

Toss greens, onion, pear, nuts and cheese in a salad bowl.
 Combine vinegar, oil, and salt and pepper in a jar and shake.
 Toss dressing into salad just before serving.
 Serves 4.

*To toast nuts: Place nuts into a dry sauté pan on medium high heat. 
Stir constantly until they begin to brown and give off their aroma.
 Remove from pan to prevent burning.

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