It’s a good thing I don’t have much free time these days. You see, I’ve recognized the beginnings of an addiction forming in my life. I know your imaginations are running wild with a list of possible culprits but before you get carried away, just remember I’m a Mormon and your list will shrink considerably.
My name is Carole and I’m a Mario Kart Wii addict. I don’t know what it is about this game, but when I start playing, I can tune out the items screaming at me from my to-do list and become completely engulfed. I’m truly obsessed with earning star ratings on all the levels and courses. Why? I HAVE NO IDEA!!! Don’t even get me started about playing on-line with random people across the globe. There’s nothing quite like taking out a great racer with your bomb right as they are about to cross the finish line and you zoom by to win. I think there is more satisfaction beating some 11 year old kid from Germany than the normal computer characters.
One of the rare times I was able to unclench my hand from the Wii wheel, I whipped up this amazing salad. The recipe didn’t call for the grilled chicken, but my hubby appreciates a bit of protein in his salads when they are served as a main dish. If you aren’t a blue cheese fan, you can leave it out, but do me a favor and try just a tiny smidge in a bite that has all the ingredients on your fork. I don’t like blue cheese in large amounts when I can call out the blue cheese flavor. I do love it though in dishes when there is just enough to add that salty tang as an underlying flavor. It is still weird to me to buy blue cheese because I had hated for so long! The same for olives, but that will have to wait for another recipe….
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Avocado Pear Salad
Ingredients
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
1. Prepare dressing by combining in a small bowl vinegar, sugar, mustard, and garlic. Whisk in the olive oil slowly until emulsified. Add salt and pepper to taste.
2. Heat small non-stick skillet over medium heat and toast pecans lightly. Sprinkle on the sugar and allow it to melt. Stir the pecans to cover them with the melted sugar then pour onto a plate to cool.
3. Prepare salad with ingredients, dress and top with candied pecans.
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
Carole:
I looked over the recipe twice, and was unable to find where you included the olive oil. Can you please tell me how much olive oil to use? This recipe sounds awesome and I would like to prepare it for a luncheon I have coming up on February 17, 2017.
Thank you,
Camille
Hey Camille! Thanks so much for catching that. I have updated the recipe showing the olive oil in the dressing.