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AVOCADO AND BLUE CHEESE SALAD
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  • Preparation

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  • Cook Time

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  • Total Time

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Recipe Provided By

Ingredients

  • 0.500 ½ cup
    olive oil
  • 0.250 ¼ cup
    white wine vinegar
  • 0.500 ½ tsp.
    grated lemon rind
  • 2.000 2 Tbsp.
    fresh lemon juice
  • 2.000 2 Tbsp.
    honey
  • 2.000 2
    garlic cloves, pressed
  • 1.000 1 tsp.
    salt
  • 1.500 1 ½ cups
    pecan halves
  • 0.667 ⅔ cup
    sugar, divided
  • 2.000 2
    California avocados, peeled and chopped
  • 0.333 ⅓ cup
    crumbled blue cheese
  • 8.000 8 cups
    mixed salad greens

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Instructions

  1. Whisk together first 7 ingredients. Remove 3 tablespoons vinaigrette, reserving remaining vinaigrette.
  2. Toss pecan halves with 3 tablespoons vinaigrette in a heavy-duty zip-top plastic bag; add 2 tablespoons sugar, tossing to coat. Spread pecans evenly onto a baking sheet.
  3. Bake at 350° for 10 minutes, stirring twice. Remove from pan; toss with remaining sugar, and cool.
  4. Stir avocado and blue cheese into reserved vinaigrette. Arrange salad greens on individual plates; sprinkle with pecans, and drizzle with vinaigrette.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Nutrition information per serving

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