Rinse and chop lettuce into bite-size pieces. Spin dry in a salad spinner or press gently between paper towels to remove excess moisture. Lightly chop pecans and toast until fragrant, 5 minutes. Mix warm pecans with blueberries and toss with cheese, lettuce, oil, vinegar, salt, and pepper.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (400g)|
|Recipe Makes: 2|
|Calories from Fat: 262 (74%)|
|Amt Per Serving||% DV|
|Total Fat 29.1g||39 %|
|Saturated Fat 4.7g||23 %|
|Monounsaturated Fat 15.7g|
|Polyunsanturated Fat 7.6g|
|Cholesterol 12.6mg||4 %|
|Sodium 258mg||9 %|
|Potassium 878.5mg||23 %|
|Total Carbohydrate 19g||6 %|
|Dietary Fiber 8.8g||35 %|
|Sugars, other 10.2g|
|Protein 8.9g||13 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 352
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