Bluegrass Salad Recipes

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.

FIELD SALAD

Field Salad image

This easy salad recipe will thrill all of your guests! A bowl of mixed greens is adorned with bits of apple, chopped walnuts, and Gorgonzola or feta cheese, and tossed with a prepared raspberry vinaigrette.

Provided by Candice Brosnan

Categories Salad Green Salad Recipes Mixed Greens Salad Recipes

Time 10m

Yield 4

Number Of Ingredients 5

Ingredients

8 ounces mixed salad greens
¾ cup chopped walnuts
8 ounces Gorgonzola cheese, crumbled
2 each tart green apples, cored and diced
½ (8 ounce) bottle raspberry vinaigrette salad dressing

Steps:

In a large bowl, combine salad greens, walnuts, cheese, and apples. Toss with raspberry vinaigrette, and serve.

Nutrition Facts : Calories 416.1 calories, Carbohydrate 21.5 g, Cholesterol 60 mg, Fat 30.4 g, Fiber 4 g, Protein 16.4 g, SaturatedFat 11.4 g, Sodium 913 mg, Sugar 16.3 g

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