David Gallimore International Ministries, Inc.
Tuesday, October 17, 2017

-Bluegrass Salad

The dressing is better if you prepare and let it stay in the refrigerator overnight.
This is wonderful served with the Chicken Cannelloni with Roasted Red Bell Pepper Sauce.

Hope you enjoy!!!

 

Bluegrass Salad

 

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

1 teaspoon butter or margarine
3/4 cup walnuts
Bag of "hearts of romaine" lettuce mixture, (or 2 heads romaine lettuce, torn)
2 pears chopped
1/2 cup crumbled blue cheese
1/2 cup dried cranberries

 

Whisk together first 4 ingredients.  Chill at least 1 hour.
Melt butter in a skillet over medium heat;  add walnuts, and sauté 5 minutes or until lightly browned. 
Remove walnuts with a slotted spoon.
Toss together lettuce, pears, and toasted walnuts.  Sprinkle with blue cheese and cranberries;  drizzle with dressing.