This dish is truly a delightful salad that everyone will enjoy. The refreshing combination of strawberry and pear with a hint of blue cheese in a raspberry vinaigrette makes this a classic salad that will work well with your Thanksgiving dinner. I usually put the blue cheese on the side when I serve it for large number of guests.
- 1/3 cup olive oil
- 1/3 cup raspberry vinegar
- 1 tablespoon sugar
- 2 tablespoon store-bought red French dressing
- 1/2 teaspoon sea salt
- Freshly ground pepper
- 1/4 teaspoon ground cinnamon
- 2 heads romaine lettuce
- 1 pint strawberries, stemmed and quartered
- 1 pear, diced
- 1 avocado, peeled and sliced
- 1/2 small red onion, very thinly sliced
- 1/2 cup toasted pecans or walnuts
- 1/4 cup crumbled blue cheese
Toast pecans or walnuts in oven at 350 degrees F for 10–12 minutes.
In glass jar combine olive oil, vinegar, sugar, dressing, cinnamon, salt and pepper.
Shake and chill for at least an hour.
In large bowl combine lettuce, strawberries, pear onion, avocado, and pecans. Pour half of the vinaigrette on salad and toss to coat. Pass the remaining dressing. Top with blue cheese or serve it on the side.
