On a large platter or in a large bowl fill with spring mix lettuce.
Sprinkle pomegranate arils and pistachios
Add crumbled Wensleydale cheese over the top.
In a large skillet cook bacon over medium high heat until cooked through and crispy.
Drain bacon on paper towels and cool.
Crumble bacon into bite size bits and sprinkle over salad.
Cut each avocado in half and remove the pits.
With a knife cube each half of the avocados then scoop out of the skin with spoon.
Dot the top of the salad with the cubed avocados.
Dress with my Pomegranate Salad Dressing.
If you are serving this salad in a bowl, give it a light toss.
*Nutritional value does not reflect the dressing ingredients.