I love this recipe so much so that it was/is my favorite salad to serve at catered events or the family dinner table. Use the dressing as you stand by and change your salad ingredients with the seasons. A great way to enjoy fruits in season.

serves 6-8 guests

2 varieties of Lettuce, I use green and red leaf lettuces as a standby

12 strips of Bacon, cooked and diced (can omit or add a vegetarian bacon alternative)

10 sliced, walnut-sized Mushrooms

1 can sliced Water chestnuts (can use jicama)

1/4# cubed Harvarti Cheese

1 small thinly sliced Bermuda Onion

Combine salad ingredients and toss with Still Life with Pear Vinaigrette. (see “Basics” section).