West Coast Green Salad

Makes 12 Servings


  • 1 bag (10-ounces) Romaine and radicchio salad blend
  • 1 bag (6-ounces) slivered almonds, roasted
  • 2/3 cup dried cherries or cherry-flavored dried cranberries
  • 3 ounces crumbled bleu cheese
  • 1 can (15-ounces) Bartlett pear slices in extra light syrup
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons white wine vinegar
  • 2 tablespoons reserved pear syrup
  • Salt and pepper to taste

    Place lettuce, almonds, dried cherries and cheese in a large bowl. Drain pears, reserving 2 tablespoons syrup. Cut pears into bite-sized pieces and add to bowl. In a smaller bowl, whisk together olive oil, vinegar and pear syrup; season with salt and pepper. Dress and toss salad; serve.