5–6 oz (6–8 cups) mixed greens
1 apple, diced
1 pear, diced
4–6 slices bacon, cooked and crumbled
1/4 cup dried cranberries or cherries (unsweetened)
1/4 cup pecans (I like to toast mine)
3–4 Tbsp. finely minced red onion (or green onion)
3 Tbsp. Dijon Mustard
3 Tbsp. Honey
2 Tbsp. Avocado Mayonnaise
1/4 tsp. salt (or, to taste)
1/4 tsp. pepper (or, to taste)
In your largest mixing bowl, combine greens, apple, pear, bacon, cranberries, pecans, and onion.
Add 3-4 Tbsp dressing and toss to coat, adding more dressing as necessary/desired.
Combine mustard, honey, and mayonnaise in a small jar or bowl. Whisk to combine. (This will make more than you need for the salad). Dressing will keep 1 week in the refrigerator.
Serves about 4.