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Bluegrass Salad Recipe

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This recipe for Bluegrass Salad, by , is from Kelly Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marty Kelly Bachmann
Added: Sunday, July 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup vegetable oil
1/4 cup rice vinegar
1 Tbsp. balsamic vinegar
2 Tbsp. sugar
1 tsp. 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

Directions:
Directions:
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.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
Prep: 15min., Chill: 1 hr., Cook: 5 min
Personal Notes:
Personal Notes:
* Substitute 1 cup broccoli florets or 1 cup snow peas, if desired. Sometimes I just don't add anything and the salad comes out just fine!Southern Living recipe

 

 

 

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