| Ingredient | ULF # | Portion |
|---|---|---|
| Revol Romaine Crunch | 133982 | 1 oz. |
| Driscoll Blueberries | 111005 | 2 oz. |
| Ace Bakery Rosemary Focaccia, cut into 1" cubes | 730108 | 1 cup |
| Capitol City Avocado, medium dice | 114504 | 1/2 each |
| ProAct Green Peas, cut in half | 129536 | 1/2 cup |
| ProAct Cucumber, 1/2 coin bias cut | 128208 | 2 oz. |
| Tri-Color Grape Tomato | 121269 | 2 oz. |
| Capitol City Red Onion, julienne cut | 138602 | 1/2 oz. |
| Hidden Valley Balsamic & Shallot Vinaigrette | 274343 | 3 oz. |
Cut focaccia into cubes and toast in oven until just beginning to brown. Remove from the oven and set aside.
In mixing bowl, combine lettuce, avocado, peas, cucumber, focaccia, grape tomatoes, and onions.
Add dressing and mix so all ingredients are coated evenly. Place in serving bowl and top with blueberries.
