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Nutrition Facts
Serving Size 108 g
(Approx. 6 Servings)
Amount Per Serving
Calories 270 Calories From Fat 150
% Daily Value*
Total Fat 17 g 26%
Saturated Fat 4 g 20%
Trans Fat 0.0 g
Cholesterol 15 mg 5%
Sodium 330 mg 14%
Total Carbohydrate 28 g 9%
Dietary Fiber 3 g 12%
Sugars 21 g
Protein 5 g
Vitamin A 10% Iron 2%
Vitamin C 4% Calcium 8%
*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.
Pear and Gorgonzola Salad with Candied Walnuts
Prep Time
20 minutes
Cook Time
10 minutes
Total Time
30 minutes
6  People


Recipe makes 6 Servings

1/2 cup(s) HEB Organic Walnuts, chopped into pieces
1/4 cup(s) H-E-B Organics Pure Cane Sugar
1 Tbsp H-E-B Organics Extra Virgin Oil
1 organic red bartlett pear
1/3 cup(s) organic balsamic vinaigrette
6 cup(s) H-E-B Organics Spring Mix
1/2 cup(s) organic dried cranberries
1/2 cup(s) organic corgonzola, crumbled
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Line a baking sheet with foil; coat with non-stick cooking spray.
Combine walnuts, sugar, and oil in a medium skillet.
Cook over medium-high heat without stirring until sugar begins to melt. Reduce heat to low; cook and stir until sugar turns golden brown and walnuts are coated.
Remove from heat and carefully pour mixture onto foil sheet. Let cool and break into pieces. (May be made a day ahead.)
Slice pear very thinly; discard seeds and core. Pour dressing over pears in a small bowl and set aside, or cover and refrigerate.
When ready to assemble salad, place mixed greens in a salad bowl. Toss with pears and dressing. Top with cranberries, cheese, and candied walnuts.
Serve in salad bowl or arrange salad on individual plates.



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