Northwest Pear and Spinach Salad Courtesy Of: Pacific Northwest Canned Pear Service Northwest Pear and Spinach Salad 24 Entree Servings 16 cups Pacific Northwest Canned Pear Slices 1 cup Olive oil 4 tablespoons Lemon juice 2 tablespoons Mustard, yellow prepared 1 teaspoon Salt 1 teaspoon Ginger, ground 1/2 teaspoon Black pepper 4 lbs Spinach, fresh, washed and trimmed 1 lb Romaine lettuce 3 lbs Ham, lean, cut into 3" strips 6 Red bell pepper, cut into 3" strips 3 cups Red onion, chopped 1-1/2 cups Blue cheese, crumbled 1-1/2 cups Walnuts or hazelnuts, toasted, roughly chopped 72 Olives, medium Drain pear slices, reserving 8 ounces of syrup.

In a container with a tight-fitting lid, combine the reserved pear syrup, olive oil, lemon juice, mustard, salt, ginger and pepper. Cover and shake well. (Dressing can be held for two weeks refrigerated.)

Tear spinach and romaine leaves into bite-sized pieces. Just before serving, shake dressing and toss spinach and romaine with all the dressing. Put two cups greens on each of 24 cold salad plates.

Arrange 3 ounces pear slices (about 10), 2 ounces ham slices, six red bell pepper strips and three olives over tossed greens. Sprinkle each serving with 2 tablespoons red onion, 1 tablespoon blue cheese, and 1 tablespoon walnuts or hazelnuts.