Romaine, Pear and Blue Cheese Salad

ROMAINE, PEAR & BLUE CHEESE SALAD

8 cups romaine lettuce 6 oz bag baby spinach leaves 14 oz can artichoke hearts 2 pears, sliced 4 oz blue cheese, crumbled CITRUS DRESSING--- 1/2 Italian dressing 1/4 cup orange juice concentrate 1/2 tsp grated orange peel 1 tbs lemon juice 1/2 tsp Tabasco

Combine dressing ingredients in a jar and shake well to blend. Set aside. Cut romaine lettuce leaves into 1 inch strips, including ribs. Remove stems from spinach and combine in bowl with lettuce. Rinse artichoke hearts in cold water, pat dry with paper towels, then cut in quarters and add to bowl. Add pears and blue cheese to bowl. Toss with dressing and serve. NOT SURE ABOUT HOW MANY SERVINGS.*

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 * Catsrecipes Y-Group