Bluegrass Salad

Bluegrass Salad Recipe

Yield:

Makes 6 to 8 servings

Recipe from


Ingredients

1/2 cup vegetable oil
1/4 cup rice vinegar
1 tablespoon balsamic vinegar
2 tablespoons sugar
1 teaspoon butter or margarine
3/4 cup walnuts
2 heads romaine lettuce, torn
2 pears, chopped
1 cup asparagus tips*
1/2 cup crumbled blue cheese
1/2 cup dried cranberries

Preparation

Whisk together first 4 ingredients. Chill at least 1 hour.

Melt butter in a skillet over medium heat; add walnuts, and sauté 5 minutes or until lightly browned. Remove walnuts with a slotted spoon.

Toss together lettuce, pears, asparagus, and toasted walnuts. Sprinkle with cheese and cranberries; drizzle with dressing.

*1 cup broccoli florets or 1 cup snow peas may be substituted.

Note:

November 2002
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