Bluegrass Salad Food

BLUEGRASS SALAD

Bluegrass Salad image

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

Provided by Loretta Hall @ladytiger82

Categories Salads

Number Of Ingredients 11

Ingredients

1/2 cup(s) vegetable oil
1/4 cup(s) rice vineger
1 tablespoon(s) balsamic vinegar
2 tablespoon(s) sugar
1 teaspoon(s) butter
3/4 cup(s) walnuts
2 bunch(es) romaine lettuce (heads) torn
2 - pears, chopped
1 cup(s) asparagus tips
1/2 cup(s) crumbled blue cheese
1/2 cup(s) dried cranberries

Steps:

Whisk together first four ingredients and chill at least one hour.
Melt butter in skillet over medium heat; add walnuts and saute five minutes or until lightly browned. Remove with slotted spoon and cool.
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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