Bluegrass Salad Recipe

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Bluegrass Salad

Loretta Hall

By
@ladytiger82

This is from the Fieldstone UMC church cookbook we did a long time ago; recipe credit goes to Rev. Lynne Alley-Grant


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Rating:
★★★★★ 1 vote
Serves:
6-8
Prep:
40 Min

Ingredients

1/2 c
vegetable oil
1/4 c
rice vineger
1 Tbsp
balsamic vinegar
2 Tbsp
sugar
1 tsp
butter
3/4 c
walnuts
2 bunch
romaine lettuce (heads) torn
2
pears, chopped
1 c
asparagus tips
1/2 c
crumbled blue cheese
1/2 c
dried cranberries

Step-By-Step

1Whisk together first four ingredients and chill at least one hour.
2Melt butter in skillet over medium heat; add walnuts and saute five minutes or until lightly browned. Remove with slotted spoon and cool.
3Toss together lettuce, pears, asparagus and toasted walnuts. Sprinkle with blue cheese (or feta) and walnuts. Drizzle with dressing and serve.

About this Recipe

Course/Dish: Salads, Other Salads
Hashtags: #holiday, #cranberries