bluegrass salad

Name: Bluegrass Salad
Prep time: 40 min
Yield: 6
Ingredients: 1/2 cup(s) vegetable oil; 1/4 cup(s) rice vineger; 1 tablespoon(s) balsamic vinegar; 2 tablespoon(s) sugar; 1 teaspoon(s) butter; 3/4 cup(s) walnuts; 2 bunch(es) romaine lettuce (heads) torn; 2 - pears, chopped; 1 cup(s) asparagus tips; 1/2 cup(s) crumbled blue cheese; 1/2 cup(s) dried cranberries

(1 RATING)

31 Pinches

Loretta Hall

Roanoke, VA

Updated on Jan 2, 2012

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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prep time 40 Min

cook time

method ---

yield 6-8 serving(s)

Ingredients

1/2 cup vegetable oil
1/4 cup rice vineger
1 tablespoon balsamic vinegar
2 tablespoons sugar
1 teaspoon butter
3/4 cup walnuts
2 bunches romaine lettuce (heads) torn
2 - pears, chopped
1 cup asparagus tips
1/2 cup crumbled blue cheese
1/2 cup dried cranberries

How To Make bluegrass salad

Step 1

Whisk together first four ingredients and chill at least one hour.

Step 2

Melt butter in skillet over medium heat; add walnuts and saute five minutes or until lightly browned. Remove with slotted spoon and cool.
Step 3

Toss together lettuce, pears, asparagus and toasted walnuts. Sprinkle with blue cheese (or feta) and walnuts. Drizzle with dressing and serve.
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