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

1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. PrePrep: Toast Walnuts Prepare Balsamic Vinaigrette according to recipe.

2. Combine Lemon Juice and Water.

3. 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.

4. As close to service as possible, combine Lettuce, Pears, Toasted Walnuts, Cheese and Dressing. Toss gently to evenly coat. *Maintain <40F.

   
   
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