*Pear & Blue Cheese Salad
Farchioni Colli Guidi Extra Virgin Olive Oil, 1L THUMBNAIL
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$13.99
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Organic Girl Baby Spring Mix, 5oz THUMBNAIL
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$4.99
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Organic Red Onion, ea. THUMBNAIL
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$0.99
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Organic Valley Blue Cheese Crumbles, 4oz THUMBNAIL
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$4.99
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Selina Naturally Celtic Sea Salt, 1lb. THUMBNAIL
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$11.99
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Organic Bosc Pear, ea. THUMBNAIL
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$1.99
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Bragg Organic Raw Apple Cider Vinegar, 16oz. THUMBNAIL
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$4.29
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Camp Organic Maple Syrup, 8.5oz. THUMBNAIL
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$13.99
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Sunridge Glazed Pecans, 6oz. THUMBNAIL
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$8.99
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Wholesome Organic Light Brown Sugar, 1.5lb. THUMBNAIL
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$6.49
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  • 1 (10 ounce) bag mixed field greens
  • 1/2 cup sliced red onion (optional)
  • 1 Bosc pear, cored and sliced
  • 1/2 cup chopped candied pecans
  • 1/2 cup crumbled blue cheese
  • 1/4 cup maple syrup
  • 1/3 cup apple cider vinegar
  • 1/2 cup Veganaise
  • 2 tablespoons packed brown sugar
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black
  • pepper
  • 1/4 cup olive oil
 
Place the salad greens in a large bowl. Add the red onion, pear, pecans, and blue cheese, and toss to mix evenly.
To make the dressing, place the maple syrup, vinegar, Veganaise, brown sugar, salt, and pepper in a blender, and blend thoroughly. With the motor running, slowly pour in the olive oil. Blend until mixture becomes creamy, about 1 minute. Pour over salad mixture, and toss to coat greens evenly. Serve immediately
 
Place the salad greens in a large bowl. Add the red onion, pear, pecans, and blue cheese, and toss to mix evenly.
To make the dressing, place the maple syrup, vinegar, Veganaise, brown sugar, salt, and pepper in a blender, and blend thoroughly. With the motor running, slowly pour in the olive oil. Blend until mixture becomes creamy, about 1 minute. Pour over salad mixture, and toss to coat greens evenly. Serve immediately
 
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