BLUEGRASS SALAD
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
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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