You can make this salad ahead by chilling greens and dressing separately, then mixing together just before serving.

In a large frying pan, cook nuts, stirring, over medium-low heat until lightly browned, about 5 minutes.

Remove from pan and set aside.

Using the same pan, cook the bacon over medium heat until crisp, drain and crumble.

Wash lettuce leaves, dry and tear into bite-sized pieces into a large bowl. Cover and refrigerate if made ahead.

In a jar or small bowl, combine the oil, vinegar, cheese, Garlicsaltless, mustard, and pepper; shake or stir to blend. Cover and chill.

Before serving, pour dressing over lettuce mixture, add the bacon,  nuts, and pears and toss to mix. Makes about 4 servings. I triple the dressing recipe and keep extra in the refrigerator for later use. It’s a great dressing.