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1 box baby greens, torn or chopped
Dressing:
In a small cup, mix dressing ingredients.
Toss everything in a salad bowl and pour dressing on top. Serve immediately.
If you wish to prepare ahead, put everything except pears in the salad bowl without tossing. Put the pears in the dressing. When ready to serve, mix and serve.
Poster's Notes:
I then ran into a book called "How to Cook without a Cookbook," by Pam Anderson. In this book, she takes recipes, like this one, and makes them modular.
For example, instead of making this salad with baby greens, you can make it with spinach. Instead of using pears, you can use peaches.
So I decided to create my own modular salad, based on the Naked Chef.
And, I highly recommend this book (How to Cook without a Cookbook), especially for someone looking for a good book to give to kids going away to live on their own for the first time, or young brides...but even an old yente like me learned from it.
Here are the modifications:
Posted by Raya Tarab, Z'L
Nutritional Info Per Serving: N/A
2 pears, peeled seeded and sliced
3 oz. chopped walnuts
4 oz. crumbled blue cheese
Juice from 1 lemon
About 1/2 cup, or less, salad oil
Salt and pepper to taste
The first inspiration for this salad came from the Naked Chef TV show.
1 - Instead of baby greens, you can use regular greens, spinach, arugula, chopped cabbage, etc...or any combination...
2 - Any 2 fruit, like 2 apples, or 2 oranges. We make the salad sometimes with peaches since we all love peaches.
3 - Any crunchy thing - walnuts, pecans, cashew nuts, croutons...
4 - Any cheese that has a sharp flavor - but don't use a mild cheese like Mozzarella unless you want to get a yawn.
Regarding the dressing - that can also be played around with. You can use vinegar, flavored vinegars, balsamic vinegar, instead of the lemon. You can use olive oil, corn oil, soy oil, no oil... Add herbs if you like and enjoy!