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Nutrition Facts
Serving Size 215 g
(Approx. 4 Servings)
Amount Per Serving
Calories 610 Calories From Fat 520
% Daily Value*
Total Fat 58 g 89%
Saturated Fat 11 g 55%
Trans Fat 0.0 g
Cholesterol 15 mg 5%
Sodium 560 mg 23%
Total Carbohydrate 16 g 5%
Dietary Fiber 5 g 20%
Sugars 6 g
Protein 8 g
Vitamin A 100% Iron 20%
Vitamin C 110% Calcium 20%
*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 Gorgonzola Salad with Balsamic Pesto Vinaigrette
Prep Time
15 minutes
Cook Time
Total Time
15 minutes
4  People


Recipe makes 4 Servings

1/4 cup(s) Central Market Aged Balsamic Vinegar
2 Tbsp basil pesto
3/4 cup(s) unfiltered extra virgin olive oil
1/2 Tsp kosher salt
1/2 Tsp black pepper, freshly ground
1/3 cup(s) sweet onion, very thinly sliced
1 cup(s) red pears, thinly sliced
1/2 cup(s) pine nuts
1 10 oz pkg baby spinach
1/2 cup(s) Gorgonzola cheese, crumbled
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To make balsamic pesto vinaigrette, pour balsamic vinegar into a medium sized bowl. Gently whisk in pesto.
Add olive oil in a thin stream while whisking very gently. Add salt and pepper to taste. Set aside.
Halve onion the long way (through the stem) and slice into very thin strips.
Quarter and core pear, and slice into thin slices.
In a medium sized skillet over medium heat, toast pine nuts to a golden brown.
Place spinach, pears, crumbled Gorgonzola, onions, and toasted pine nuts in a large bowl. Toss with balsamic pesto vinaigrette and serve.


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