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  • 1/2 cup Smude Premium Cold Pressed High Oleic Sunflower Oil

  • 1/4 cup Pear Infused White Balsamic Vinegar 

  • 1 Tablespoon pure honey

  • 1/4 teaspoon fresh ground black pepper

  • 1/4 teaspoon sea salt

  • 2 larger pears  Wash completely, remove blemishes, leave the skin on pear

  • 3/4 cup pecan halves or if you prefer, pecan chips 3-4 cups fresh spinach AND 3-4 cups chopped romaine leave


To make the dressing: cut one pear in half, remove seeds, place in blender or food processor with Smude sunflower oil, pear infused vinegar, honey, pepper and sea salt. Blend on the highest speed for 1-2 minutes (needs to be completely smooth). Put dressing in a bowl or salad dressing jar and refrigerate. Slice remaining pears into 1-2 inch strips. Now if you are feeding a crowd and don’t want to bother with individual salads, put all the greens, pecans and pear strips into a large serving or salad bowl and sprinkle some of the pear vinaigrette dressing on and toss lightly. Use enough dressing to cover ingredients lightly. Serve immediately or put out the number of salad bowls or plates you need on the counter. Place your greens on the plate, pear slices and pecans. Sprinkle with dressing and serve.

Janel's Pear Vinaigrette Salad

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