Bluegrass Salad

Bluegrass Salad Recipe

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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


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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
pears, chopped
1 c
asparagus tips
1/2 c
crumbled blue cheese
1/2 c
dried cranberries

How to Make Bluegrass Salad


  • 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.

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About Bluegrass Salad

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

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