Real Recipes From Real Home Cooks ®

bluegrass salad

(1 rating)
Recipe by
Loretta Hall
Roanoke, VA

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

(1 rating)
yield 6 -8
prep time 40 Min

Ingredients For bluegrass salad

  • 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.

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