Last month, I wrote about the concept of organic power salads: building a nutritious salad from the bottom up. I also posted a recipe for a delicious Salmon Niçoise Salad, composed of a salmon filet surrounded by new potatoes, fresh green beans, cherry tomatoes, pecans, olives, capers and hard-cooked eggs. (Yum!)

Our weekend recipe showcases another power salad, incorporating the season’s best produce: romaine lettuce, radicchio, shallots, pears and dried cherries. Add a raspberry or red wine vinaigrette, and you have a healthful entrée. (I definitely prefer the raspberry vinaigrette.)

All of the ingredients should be available at your local natural and organic food store. Enjoy!

Romaine, Pecan and Pear Salad

Makes 6 servings

6 cups romaine lettuce, washed and torn
1 cup radicchio, washed and torn
1/4 cup parsley, chopped
2 shallots, thinly sliced
2 Bosc pears, thinly sliced
1 cup pecans
3/4 cup dried cherries
1/4 cup raspberry or red wine vinaigrette dressing
1/3 cup feta cheese, optional

Place romaine, radicchio, parsley and shallots in large bowl and toss gently. Arrange pears, pecans and dried cherries on greens.

Pour dressing over salad and toss. Top with feta cheese, if desired.

Recipe and photo courtesy of the Association for Dressings & Sauces and National Pecan Shellers Association