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Bluegrass Salad

Southern Living NOVEMBER 2002

  • Yield: Makes 6 to 8 servings

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.

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Bluegrass Salad recipe

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