Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Blue Cheese | 1 oz (28g) | 100 |
| Honey | 1 tbsp (21g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Pecan | 1 half (4g) | 20 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Salad | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- ½ Cup olive oil
- ¼ Cup white wine vinegar
- ½ tsp grated lemon rind
- 2 Tbsp fresh lemon juice
- 2 Tbsp honey
- 2 garlic cloves, pressed
- 1 tsp salt
- 1 ½ Cups pecan halves
- 11/16 Cups sugar, divided
- 2 California avocados, peeled and chopped
- 1/3 Cups crumbled blue cheese
- 8 Cups mixed salad greens
- =
Directions
Whisk together first 7 ingredients. Remove 3 tablespoons vinaigrette, reserving remaining vinaigrette.
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.
Bake at 350° for 10 minutes, stirring twice. Remove from pan; toss with remaining sugar, and cool.
Stir avocado and blue cheese into reserved vinaigrette. Arrange salad greens on individual plates; sprinkle with pecans, and drizzle with vinaigrette.