Harvest Salad with Cider Vinaigrette
Source: Southern Living, DECEMBER 1999
Yield: 6 servings

2  red pears, chopped
1  tablespoon  lemon juice
3/4  cup  dried apricots, cut into thin strips
3/4  cup  dried figs, cut into thin strips
1/2  cup  golden raisins
1  small purple onion, thinly sliced
1  cup  diced jicama
Cider Vinaigrette
1  (6-ounce) package fresh spinach leaves
1/2  cup  coarsely chopped walnuts or pecans, toasted
1  (4-ounce) package crumbled Gorgonzola or blue cheese

Toss together chopped pear and lemon juice in a medium bowl. Add apricots and next 5 ingredients, tossing well. Chill 1 hour or overnight.Arrange spinach on individual plates; top evenly with pear mixture, and sprinkle with walnuts and cheese.

Avocado Citrus Salad
Source: Southern Living - JUNE 2001
Yield: 6 servings

For a complete meal, top with grilled chicken strips or canned albacore tuna.

3 tablespoons cider vinegar
2 tablespoons vegetable oil
1 tablespoon sugar
1/4 teaspoon salt
8 cups torn salad greens
2 oranges, peeled and sectioned
1 large grapefruit, peeled and sectioned
1 pear, peeled and thinly sliced
2 ripe avocados, peeled and sliced
1 cup  seedless green grapes
2 tablespoons  chopped walnuts, toasted (optional)

Whisk together first 4 ingredients.Place greens in a large bowl. Add orange sections and next 4 ingredients. Drizzle with dressing, tossing gently to coat. Sprinkle with walnuts, if desired. Serve immediately.