JulieD'sBlog

• Jul. 5, 2008 - Bluegrass Salad

Bluegrass Salad Southern Living Magazine 2 Heads of Romaine Lettuce, cleaned and torn in bite size pieces 2 pears, chopped Asparagus Tips, steamed until tender and then cool (add as many as you like) 3/4 cup walnuts or pecans (you may saute them in 1 teaspoon butter before adding to the salad.) 1/2 cup blue cheese 1/2 cup dried cranberries Toss all ingredients together and toss with dressing. (Below) Salad Dressing: 1/2 cup Canola oil 1/4 cup rice vinegar 1 T. Balsamic vinegar 2 T. sugar or honey Place all ingredients in a jar and shake very well.  Drizzle over salad. Enjoy!!!

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