My Recipe Box

California Dreamer

By NoDayButToday, member

Posted: March 1st, 2012

This recipe was created using the Salads Recipe Maker. Created Using: Starter Salads
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3 cups (lightly packed) baby spinach
3 cups (lightly packed) sliced endive (slice the heads crosswise about 1/2-inch thick)
1-1/2 cups cherry tomatoes, halved if large
1 medium avocado, pitted, peeled and cut into thin wedges
1 medium pear, thinly sliced
1-1/2 oz. Parmigiano-Reggiano, thinly shaved with a vegetable peeler
4 oz. sliced bacon or pancetta, cooked until crisp and crumbled
1/2 cup blanched hazelnuts, toasted and coarsely chopped
1/3 cup pine nuts, toasted
1/2 cup Red Wine-Dijon Vinaigrette (Get the Recipe)

In a large bowl, combine the baby spinach and endive and cherry tomatoes, sliced avocado, and pear slices. Add 1/4 cup of the dressing, season with salt and pepper, and toss well. Taste the greens, and adjust seasoning with more salt, pepper, or dressing as needed (you may not need all of the dressing).

Divide the salad between four salad plates. Scatter the shaved Parmigiano and crumbled bacon or pancetta, hazelnuts, and pine nuts evenly over all four salads.


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