Bluegrass Salad

Bluegrass Salad

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Loretta Hall


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


★★★★★ 1 vote

40 Min


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

How to Make Bluegrass Salad


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

Printable Recipe Card

About Bluegrass Salad

Course/Dish: Salads Other Salads

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