It’s a good thing I don’t have much free time these days. I’ve noticed the beginnings of an obsession in my life. Before you imagine the worst, remember I’m a Mormon and your list of likely culprits will shrink considerably.
My name is Carole and I’m hooked on Mario Kart Wii. I don’t know what it is about the game, but once I start playing I can tune out the to-do list and get completely absorbed. I’m obsessed with earning star ratings on every course. Why? I honestly don’t know. Online play is the worst—there’s nothing like launching a bomb at the perfect moment to knock a great racer out just before the finish line, then zooming past to win. Beating a random 11-year-old from Germany can feel oddly more satisfying than defeating the computer characters.
One of the rare times I set the Wii wheel down, I made this delicious salad. The original recipe didn’t include grilled chicken, but my husband likes some protein when a salad is the main course. If you’re not a fan of blue cheese, you can leave it out. If you’re willing to try just a tiny smidge on a fork that contains all the ingredients, I think you’ll be surprised how that salty tang enhances the overall flavor. I prefer blue cheese used sparingly so it complements the dish rather than dominates it. It still feels funny to buy blue cheese after avoiding it for so long—olives were the same for me, but that’s a story for another recipe.
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Avocado Pear Salad
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Ingredients
Scale
- 1 head romaine lettuce, chopped
- 2 firm but ripe pears, sliced
- 1 avocado, sliced
- 1/2 C chopped green onion
- 1/2 C pecan pieces
- 1/4 C sugar
- 5 oz blue cheese
- grilled chicken, beef, or pork
Dressing
- 3 Tb red wine vinegar
- 1 1/2 tsp sugar
- 1 1/2 tsp dijon mustard
- 1 clove garlic, minced
- 1/2 C extra virgin olive oil
- 1/2 tsp salt
- fresh ground pepper
Instructions
- Prepare the dressing: combine red wine vinegar, sugar, dijon mustard, and minced garlic in a small bowl. Whisk in the olive oil slowly until the mixture is emulsified. Season with salt and fresh ground pepper to taste.
- Toast the pecans: heat a small non-stick skillet over medium heat and lightly toast the pecans. Sprinkle the sugar over them and allow it to melt, stirring so the pecans are evenly coated. Pour the candied pecans onto a plate to cool.
- Assemble the salad: combine chopped romaine, sliced pears, avocado, and green onion. Add grilled chicken if desired. Dress the salad and top with crumbled blue cheese and the candied pecans.
- Author: Carole Jones
Nutrition
- Serving Size: 1/6th
- Calories: 452
- Sugar: 16g
- Sodium: 523mg
- Fat: 33g
- Saturated Fat: 6g
- Unsaturated Fat: 26g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 14g
- Cholesterol: 39mg