• 5 oz Revol Mixed Greens
• 2-3 ripe but firm Golden Bartlett Pears, bite-sized slices
• 1 C dried blueberries
• 2 C roasted & salted Pecans - Preheat oven 275. Spread pecans out on parchment paper. Roast 15 minutes, and turn oven off. Spray pecans with PAM/organic olive oil, and sprinkle with salt & cracked pepper. Put in oven for 5 more minutes, remove, cool and crumble slightly.
• 2 C Sartori Parmesan Cheese, shaved
• 1 bottle Salad Girl Organic Blueberry Basil Vinaigrette

To Prepare Salad: Arrange greens upon a pretty platter, salad plate or bowl, sprinkle with cheese, blueberries, decorate with pears and pecans. Just before serving, drizzle with Salad Girl Blueberry Basil Organic Vinaigrette. Enjoy!

A tasty tip: to keep sliced pears & apples from browning, fill a little bowl with 1/2 cup H2O, 1/4 cup rice vinegar & 2 tablespoons honey. Whisk together and pour over pear or apple slices. Let stand 5 minutes, pour liquid off (can save in fridge for a couple of months), cover pears/apples and keep cool until ready to assemble salad.