red or green leaf
, washed and torn into bite-size pieces
For the vinaigrette:
1. Place all the ingredients in a mixing bowl and whisk to combine. Adjust the salt and pepper to taste.
(This can be made in advance and stored in the refrigerator for up to 1 week.)
For the salad:
1. Toss the lettuce, pears and grapes with the vinaigrette in a large bowl.
2. Divide the salad among 6 serving plates and sprinkle with the walnuts and blue cheese. Serve with bread on the side.
Serving Size: 2 cups of salad with 1 tablespoon of vinaigrette
Number of Servings: 6
Trans Fatty Acid (tfa)
Percent Calories from Protein
Percent Calories from Carbohydrate
Percent Calories from Fat
Vitamin B2 - Riboflavin