Shelly's Recipe

BLUEGRASS SALAD

Category: Salad

1/2 cup vegetable oil
1/4 rice vinegar
1 tbsp balsamic vinegar
2 tbsp sugar
1 tsp butter
3/4 cup walnuts
2 heads romaine lettuce, torn
2 pears, chopped
1 cup asparagus tips, steamed tender-crisp
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 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.