13 | 40 | 459 |
Ingredients | Minutes | Calories |
Prep | Cook | Servings |
40 min | 0 min | 4 |
1 avocado(s) | Avocado (halved, pitted, peeled and diced) |
1/4 tsp | Black pepper (for dressing) |
1/2 cup crumbled | Blue cheese (gorgonzola) (for dressing) |
1/3 cup | Cranberries, dried |
1/4 tsp | Dijon mustard (for dressing) |
1/3 cup | Extra virgin olive oil (for dressing) |
1/3 cup | Hazelnuts (toasted and roughly chopped) |
1/4 tsp | Kosher salt (for dressing- plus extra for seasoning) |
1/2 tbsp | Lemon juice (for dressing) |
1 head | Lettuce, butterhead (Boston) (cut into 4 wedges) |
3 tbsp | Pear nectar, canned (for dressing) |
1/2 large | Pear, asian (quartered lengthwise, cored and thinly sliced) |
1 1/2 tbsp | White balsamic vinegar (for dressing) |
Fruit | 0.5 |
Meat Alternative | 0.4 |
Milk Alternative | 0.4 |
Vegetables | 1.2 |