This is a salad that I have made my own. I had the original version at a restaurant, years ago. The restaurant is no longer in business, but I think this comes as close as I’ll ever get. The dressing to this salad is key, it is tangy, salty, sweet and not only complements the pears but also works with many other salad combinations. I have used it with grilled chicken on a big salad and I liked it almost as much as on a side dinner salad. But with pears, it is supreme!
Along with the pears, I used a classic spring lettuce mix. Easy, out of the bag but without other additions. Because pears turn dark pretty quickly, it’s one of those salads that you want to put together just before you eat it. Have the dressing made ahead of time. If there is any separating in the dressing, a quick whisk will blend it together.
Drizzle the dressing over the salad and get ready for the best salad ever!
Pinterest Photos ~ the perfect size for boards
Pear Salad with '55' Dressing
Salad components: Leafy greens, such as a spring mix, or leaf lettuce, baby spinach or romaine, fresh pears, peeled and sliced, dried cherries or cranberries, thinly sliced red onion, crumbled blue cheese or asiago cheese and toasted walnuts (the walnuts are optional but they add extra crunch)
1½ tsp minced garlic
1 tsp dry mustard
¼ C vinegar
¼ C water
2 tsp salt
½ C sugar
¼ tsp crushed red pepper
¼ tsp cracked black pepper
½ tsp celery seed
1 C veg. oil or olive oil
Combine garlic, dry mustard, vinegar and water in a food processor or blender. Pulse to combine.
Add salt, sugar, peppers, and celery seed.
With processor or blender running, SLOWLY add vegetable oil in a thin stream. It’s important to add the oil slowly. After oil is added, continue to process another 3 minutes.