• Skip Navigation
• Home
• -Bio
• -BREAKING NEWS
• -Family
• -International Outreach
• -Mission
• -References
• -2022 Speaking Schedule
• -25th Anniversary
• -David & The Disciples
• -GIVING ONLINE
• -Tam's Recipe Box
  • -Amish Breakfast Casserole
  • -Bluegrass Salad
  • -Caribbean Style Chicken w/ Rice & Beans
  • -Chicken Cannelloni w/ Roasted Red Bell Pepper Sauce
  • -Chicken Cordon Bleu
  • -Chinese Cole Slaw
  • -Easy Meatloaf
  • -Fluffy Pancakes
  • -GA Sweet Tea
  • -Hershey Bar Pie
  • -Japanese Steakhouse White Sauce
  • -Marinated Baked Pork Chops
  • -Milky Way Homemade Icecream
  • -Miniature Tomato Sandwiches
  • -Pimiento Cheese
  • -Potato Soup
  • -Sausage Balls
  • -Savory Baked Salmon
  • -Strawberry Dream Pie
  • -Stuffed Jumbo Pasta Shells
  • -Tam's Tacos
• -The Creation Poem
• -The Rattlesnake Poem / The Dutchman's Prayer
• Contact Us

-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.