NORTHWEST PEAR AND SPINACH SALAD
Yield: 24 Entrée Servings

INGREDIENTS

16 cups Pacific Northwest Canned Pear Slices
1 cup Olive oil
4 Tbsp. Lemon juice
2 Tbsp. Mustard, yellow prepared
1 tsp. Salt
1 tsp. Ginger, ground
1/2 tsp. Black pepper
4 lbs. Spinach, fresh, washed and trimmed
1 lb. Romaine lettuce
3 lbs. Ham, lean, cut into 3" strips
6 Red bell pepper, cut into 3" strips
3 cups Red onion, chopped
1-1/2 cups Blue cheese, crumbled
1-1/2 cups Walnuts or hazelnuts, toasted, roughly chopped
72 Olives, medium

METHOD
Drain pear slices, reserving 8 ounces of syrup. In a container with a tight-fitting lid, combine the reserved pear syrup, olive oil, lemon juice, mustard, salt, ginger and pepper. Cover and shake well. (Dressing can be held for two weeks refrigerated.) Tear spinach and romaine leaves into bite-sized pieces. Just before serving, shake dressing and toss spinach and romaine with all the dressing. Put two cups greens on each of 24 cold salad plates. Arrange 3 ounces pear slices (about 10), 2 ounces ham slices, six red bell pepper strips and three olives over tossed greens. Sprinkle each serving with 2 tablespoons red onion, 1 tablespoon blue cheese, and 1 tablespoon walnuts or hazelnuts.

NUTRITION (Per Serving)
Calories: 394,   Calories from Fat: 189,   Fat: 22g,   Saturated Fat: 4g,
Cholesterol: 36mg,   Sodium: 1358mg,   Carbohydrate: 36g,   Dietary Fiber: 7g,
Sugar: 24g,   Protein: 18g,   Vitamin A: 209% DV,   Vitamin C: 115% DV,
Calcium: 15% DV,   Potassium: 26% DV,   Iron: 22% DV