This week I wanted to create a complimentary salad that is going to pair perfectly with those delicious pancetta appetizer’s I shared last week as well as with your Easter Ham. This salad is going to have some similar ingredients making shopping and whipping up that dinner so much easier! I take crisp romaine and add my own sweet homemade dressing. Then I top that salad with pear’s, avocado slices, dried cranberries, gorgonzola cheese crumbles and bacon. This recipe is the perfect light salad to add to your Easter meal!
Author: Christa Johnston
Christa Johnston is a busy wife and mother of two young boys and a self-proclaimed foodie. Her love of cooking stems from growing up in a large family where food was always in abundance and a focal point of every gathering. As a teenager, Christa was a frequent shopper of the Shoreview Fresh and Natural Foods location even as a young dancer grabbing a quick snack between classes. Now, with her two boys in tow she shops weekly for a quick sandwich, deli salad or natural organic ingredients to provide healthy eating choices for her delicious recipes! Christa will transform your Sunday Funday!
Preheat oven to 400 degrees and line a baking sheet with aluminum foil. Place bacon slices on sheet and bake until desired crispness for me that was 22 minutes and I used a thicker sliced bacon. Remove bacon from oven and allow to cool on a plate lined with paper towels; then cut bacon into bite sized pieces.
Meanwhile in a blender add the olive oil, agave, balsamic vinegar, lemon juice, dijon mustard, diced pear, ginger and salt and pepper. Blend until well incorporated (about 1 minute).
Chop up the romaine wash and dry it. Slice up the pears and avocados into thin uniform slices. To assemble the salad I put my romaine into a large bowl and toss the dressing in until the romaine is well coated. Then place the romaine into your serving bowls and top with the pear and avocado slices. Next, sprinkle the gorgonzola cheese and dried cranberries over the top as well as the chopped bacon.
Rate this Recipe