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A delicious salad which I’ll certainly make again and again: a great summer dish. And very quick to prepare. I wasn’t too sure what bartlett pears are, so since the ones I had bought were average pear-size, I just used two. I arranged the slices of pear and avocado on a bed of baby spinach leaves and red lettuce leaves, and sprinkled chopped pecans and feta (since it’s what I had on hand) on top. A really tasty dressing which complemented the salad beautifully: I used walnut oil and Dijon mustard. Thank you,.::.Blink.::., for sharing this delightful recipe, which was very well received by those (who are not generally big salad eaters), whom I served it to!

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bluemoon downunder December 13, 2005

Marvelous combination, as you noted, Blink. I subbed parmesan for the Roquefort but otherwise followed the recipe. This is definitely a keeper.

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sugarpea August 31, 2005

I loved this Delish Creamy, Crunchy, Salty, Tangy salad. The pecans I pan toasted before fine chopping. I used hazlenut oil. I did replace the pear with half the amount of apples. I do think pears would be the better choice but I didn`t have any. It seems that 1 pear pre salad would be a bit much. In the dressing I used honey mustard so I skipped the sugar. Thanks Blink!

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Rita~ October 26, 2004
Pear and Avocado Salad