- 1/4 cup slivered almonds
- 4 slices bacon
- 1 large head butter lettuce
- 1 fresh pear
- 6 tbsp. olive oil
- 3 tbsp. white wine vinegar
- 3 tbsp. crumbled blue cheese
- 1/4 tsp. dry mustard
- 1/2 tsp. Garlicsaltless
- 1/8 tsp. pepper
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.