Bluegrass Salad

Name: Bluegrass Salad
Yield: Makes 6 to 8 servings
Ingredients: ½ cup vegetable oil; ¼ cup rice vinegar; 1 tablespoon balsamic vinegar; 2 tablespoons sugar; 1 teaspoon butter or margarine; ¾ cup walnuts; 2 heads romaine lettuce, torn; 2 pears, chopped; 1 cup asparagus tips*; ½ cup crumbled blue cheese; ½ cup dried cranberries

2 Ratings
2 Reviews

Recipe by Southern Living November 2002

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Recipe Summary

Yield:

Makes 6 to 8 servings

Directions

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

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Step 2
Melt butter in a skillet over medium heat; add walnuts, and sauté 5 minutes or until lightly browned. Remove walnuts with a slotted spoon.
Step 3
Toss together lettuce, pears, asparagus, and toasted walnuts. Sprinkle with cheese and cranberries; drizzle with dressing.
Step 4
*1 cup broccoli florets or 1 cup snow peas may be substituted.

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lom0126

10/17/2009

This recipe is so easy and just fantastic. Everyone I have served it to has requested the recipe! This salad will make an dinner special.

MereGall

06/14/2009

This salad has something for everyone. I took it as a salad/side dish to a neighbors and everyone wanted the recipe. I even keep the easy dressing available in my fridge for a quick salad.

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Bluegrass Salad

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Recipe Summary

Ingredients

Directions

Reviews (2)

All Reviews for Bluegrass Salad

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Bluegrass Salad

Gallery

Recipe Summary

Ingredients

Directions

Reviews (2)

All Reviews for Bluegrass Salad