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1/4 pound whole pecans
2 Bosc or Bartlett pears
2 tablespoons vegetable oil
2 bags leaf spinach (9 oz. each), washed
1 lb. red seedless grapes, washed
2 cups bleu cheese crumbles
1/2 medium red onion, sliced
1 cup diced Roma tomatoes
1 cup raspberry vinaigrette dressing (or vinaigrette dressing)
1 15-ounce can Mandarin orange segments, drained
Cut chilled pear slices in half lengthwise.
Chop cooled pecans into approximate 1/4″ x 1/4″ pieces.
In large chilled mixing bowl, place spinach, grilled pears, grapes, bleu cheese crumbles, red onion slices, chopped roasted pecans,tomatoes and vinaigrette dressing.
Toss well and portion into individual salad bowls. Garnish each salad with 1/4 of the drained mandarin oranges.