Best Bluegrass Salad Recipes

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BLUEGRASS SALAD



BLUEGRASS SALAD image

Categories     Salad

Yield 4-6 servings

Number Of Ingredients 11

1/2 cup vegetable oil
1/4 cup rice vinegar
1 tablespoon balsamic vinegar
2 tablespoons sugar
1 teaspoon butter
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

Steps:

  • Whisk together first 4 ingredients. Cover and chill at least 1 hour. Melt butter in a skillet over medium heat; add walnuts, and saute 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.

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

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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