Pear, Pecan and Portobello Mushroom Salad

Heat vegetable broth and garlic in medium skillet. Add mushrooms and red onion and saute until mushrooms are tender and onions are translucent. Add more vegetable broth as needed. Set aside

Place greens into large salad bowl. Add pear, avocado, cucumber and chopped pecans

Toss, then top with mushrooms and red onion and drizzle with balsamic vinaigrette. Serve with warm, vegan-buttered bread.