1 head lettuce leaf , torn into bite-size pieces
3 pears, peeled, cored, and chopped
5 oz Roquefort , crumbled
1 avocado , peeled, pitted, and diced
½ cup green onions, thinly sliced
¼ cup white sugar
½ cup pecans
⅓ cup olive oil
3 tbsp red wine vinegar
1 ½ tsp white sugar
1 ½ tsp prepared mustard
1 clove garlic, chopped
½ tsp salt
fresh ground black pepper , to taste
In a skillet over medium heat, stir the ¼ cup of sugar together with the pecans.
Continue stirring gently until sugar has melted and caramelized the pecans.
Carefully transfer nuts onto waxed paper.
Allow to cool, and break into pieces.
For the dressing, blend oil, vinegar, 1 ½ teaspoon of sugar, mustard, chopped garlic, salt, and pepper.
In a large serving bowl, layer lettuce, pears, Roquefort cheese, avocado, and green onions.
Pour dressing over salad, sprinkle with pecans, and serve.
Sugar: 19g
:
Calcium: 180mg
Calories: 397kcal
Carbohydrates: 28g
Cholesterol: 21mg
Fat: 30g
Fiber: 6g
Iron: 1mg
Potassium: 344mg
Protein: 7g
Saturated Fat: 7g
Sodium: 606mg
Vitamin A: 414IU
Vitamin C: 9mg
