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Basil-and-Blue Cheese Salad

Photo: Ralph Anderson; Styling: Angela Sellers
Prep time 20 mins
Total time 20 mins
Yield Makes 10 to 12 servings


  • 1/3 cup olive oil
  • 1/3 cup seasoned rice vinegar
  • 1 teaspoon country-style Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried crushed red pepper
  • 10 cup mixed salad greens
  • 1/2 cup firmly packed fresh basil leaves, coarsely chopped
  • 2 ripe pears, thinly sliced
  • 2 fresh navel oranges, sectioned
  • 2 avocados, sliced
  • 1 (4-oz.) package blue cheese, crumbled

How to Make It

  1. Whisk together first 5 ingredients. Cover and chill until ready to use (up to 24 hours).

  2. Toss together greens and basil. Top with pears, oranges, avocados, and blue cheese; toss. Drizzle with vinaigrette. Serve immediately.

Cook's Notes

It's ideal to slice pears and avocados at the last minute so they won't turn brown. You can do this one hour ahead and toss in a small amount of lemon juice. (Too much will alter the flavor of the vinaigrette.)