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Nutrition Facts
Serving Size 292 g
(Approx. 6 Servings)
Amount Per Serving
Calories 670 Calories From Fat 550
% Daily Value*
Total Fat 62 g 95%
Saturated Fat 11 g 55%
Trans Fat 0.0 g
Cholesterol 5 mg 2%
Sodium 850 mg 35%
Total Carbohydrate 18 g 6%
Dietary Fiber 8 g 32%
Sugars 8 g
Protein 8 g
Vitamin A 110% Iron 15%
Vitamin C 60% Calcium 35%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Grilled Pear and Romaine Salad with Olive & Mint Vinaigrette

Prep Time
25 minutes
Cook Time
15 minutes
Total Time
40 minutes
6  People


Recipe makes 6 Servings

2 large firm Bosc or Anjou pears, cores removed and sliced thin
12 Oz romaine hearts, cut each in half
1 1/4 cup(s) Aldonza Extra Virgin Olive Oil, *divided use- 1 cup for vinaigrette 1/4 cup for brushing fruit and veggies for grilling
9 Oz Asaro Castelvetrano Pitted Olives, drained and rinsed
1/4 cup(s) mint leaves, loosely packed
4 cloves of garlic, crushed
1 Tbsp Dijon mustard
1 1/2 Tsp Central Market Organics Whole Mediterranean Oregano
1/4 cup(s) red wine vinegar
8 Oz H-E-B Organics Arugula
1 cup(s) Italian Parsley, leaves only lightly packed
1/2 cup(s) roasted salted almonds, crushed
1 cup(s) IL Villaggio Ricotta Salata Cheese, shaved
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Preheat grill to medium-high heat.
Brush pear slices and romaine leaves liberally with olive oil, sear them for 2 to 5 minutes per side, or just long enough to get char marks.
Remove and allow to cool, roughly chop romaine when cooled. Meanwhile make dressing and assemble salad.
In a blender add olives, mint, garlic, mustard, oregano and red wine vinegar.
Blend until smooth, while blender is running slowly add olive oil to form and emulsion. Season dressing to taste and set aside.
In a large salad bowl, add arugula, parsley leaves, romaine lettuce, pears, crushed almonds and cheese. Toss everything and add dressing as needed.


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