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Fall pear salad.

6 slices (about 1/4 lb.) bacon 3 large firm-ripe red pears (about 1 1/2 lb. total) 3 tablespoons lemon juice 1 package (10 oz.) washed fresh spinach (or 1 1/2 lb. spinach, stems and wilted leaves discarded), rinsed and crisped 1/2 pound mushrooms, rinsed and thinly sliced Ginger dressing (recipe follows)

In a 10- to 12-inch frying pan over medium-high heat, cook bacon until brown and crisp, turning often. Drain on towels. When cool, crumble.

Core pears and cut each into 16 wedges; mix fruit with lemon juice.

On a platter or 8 salad plates, arrange spinach and mushrooms; top with pear slices and juice. Moisten with dressing; top with bacon. Serves 8.

Ginger dressing. Mix 1/2 cup minced crystallized ginger, 1/4 cup each extra-virgin olive oil and red wine vinegar, and 1/2 teaspoon pepper.

Per serving: 201 cal. (43 percent from fat); 3.2 g protein; 9.5 g fat (1.7 g sat.); 29 g carbo.; 103 mg sodium; 3.4 mg chol.
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Copyright 1992 Gale, Cengage Learning. All rights reserved.

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Title Annotation:Sunset's Kitchen Cabinet; recipe
Author:Ross, Louise
Article Type:Column
Date:Nov 1, 1992
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