Walnut Pear Blue Cheese Salad
Serving Size: 1/2 Cup Makes: 10/25/50/100 Servings Cook Method: Mix & Chill
Nutritional Content
Allergens: AllergenSulphites; AllergenTreeNuts; AllergenMilk; Pear; Mustard; Citrus
Calories: 280 Kcal
Carbohydrates: 13 g
Protein: 8 g
Total Fat: 24 g
Calcium: 125 mg
Sodium: 200 mg
Ingredients
10 Servings
2/3 Cup Dressing Vinaigrette Balsamic Dijon
1 1/3 Cup Juice, Lemon Bulk
2 1/2 Qt Water, Tap
15 Oz Pears, Fresh
15 Oz Lettuce, Romaine Fresh
1 1/3 Cup Nuts, Walnuts
1 1/8 Cup Cheese, Bleu
25 Servings
1 3/4 Cup Dressing Vinaigrette Balsamic Dijon
3 1/4 Cup Juice, Lemon Bulk
1 Gal 4 Cup Water, Tap
2 lb 5 Oz Pears, Fresh
2 lb 5 Oz Lettuce, Romaine Fresh
3 1/4 Cup Nuts, Walnuts
2 3/4 Cup Cheese, Bleu
50 Servings
3 1/2 Cup Dressing Vinaigrette Balsamic Dijon
1 3/4 Qt Juice, Lemon Bulk
3 Gal 1 Cup Water, Tap
4 lb 11 Oz Pears, Fresh
4 lb 11 Oz Lettuce, Romaine Fresh
1 3/4 Qt Nuts, Walnuts
1 1/2 Qt Cheese, Bleu
100 Servings
1 3/4 Qt Dressing Vinaigrette Balsamic Dijon
3 1/4 Qt Juice, Lemon Bulk
6 Gal 2 Cup Water, Tap
9 lb 5 Oz Pears, Fresh
9 lb 5 Oz Lettuce, Romaine Fresh
3 1/4 Qt Nuts, Walnuts
2 3/4 Qt Cheese, Bleu
Instructions
WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. PrePrep: Toast Walnuts Prepare Balsamic Vinaigrette according to recipe.
Combine Lemon Juice and Water.
Peel and core Fresh Pears. Add Pears to Lemon Juice mixture to prevent discoloration. Toss gently to evenly coat. Drain before adding Pears to recipe.
As close to service as possible, combine Lettuce, Pears, Toasted Walnuts, Cheese and Dressing. Toss gently to evenly coat. *Maintain <40F.