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Baby Lettuce with Gorgonzola, Pecans, Avocado, and Raspberry Vinaigrette

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Baby Lettuce with Pecans, Avocado, and Raspberry Vinaigrette

Baby Lettuce with Gorgonzola, Pecans, Avocado, and Raspberry Vinaigrette

Jessica Braider
This light, refreshing salad has lots of flavor and textures to please your palate.
Prep Time 15 mins
Total Time 15 mins
Course Salad, Side Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 6 - 8 cups baby lettuce mix
  • 1/4 cup crumbled gorgonzola or goat cheese optional
  • 1/4 cup coarsely chopped pecans toasted if desired
  • 1/2 avocado diced
  • Raspberry Vinaigrette see notes for link to homemade recipe

Instructions
 

  • In a salad bowl, combine the cheese, pecans and avocado.
  • Pour the dressing over the salad (you may not need all of it—refrigerate any remaining dressing in an airtight container for up to 2 weeks) and toss the salad thoroughly. Season it with freshly ground black pepper, if desired. Serve it immediately.

Notes

Raspberry Vinaigrette: For homemade recipe, check out our homemade salad dressing recipes.
Nutritional Information per Serving (% based upon Daily Values): Calories 185, Total Fat 17g, 26%, Saturated Fat 3.5g, 17%, Cholesterol 8.5mg, 3%, Sodium 192mg, 8%, Carbohydrate 7g, 2.5%, Dietary Fiber 2.5g, 10%, Sugar 3.5g, Protein 3.5g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword Dairy-Free, Fall, Gluten-Free, Kosher, Make-Ahead, No-Cook, Salads, Side Dish, Spring, Summer, Vegan, Vegetarian, Winter
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