I had dinner at my younger daughter’s home the other night.
She recently began eating Vegan which can be a challenge (for me!).
For our entrée, she made a mixture of ground soy non-beef,
cremini mushrooms, and seasonings stuffed and baked in red
and yellow peppers with a side of roasted Idaho and sweet potatoes.
I volunteered to make a salad because I had a bottle of Cranberry
Pear White Balsamic Vinegar that I told you all about in a
recent post HERE that I have wanted to try and knew
just the salad I would make!
My salad is called a Kentucky Bluegrass Salad and is traditionally
made with Bibb lettuce which Kentucky is apparently famous for.
For my Vegan sweetie (whose favorite color is orange), I served the
blue cheese on the side and only pan-toasted the walnuts.
It can be a beautifully presented salad and “dressed” tableside.
The pears were still a little firm but gave it a pleasant sweet
crunch to the salad. I also roasted the asparagus in the oven
for a few minutes for added flavor.
Kentucky Bluegrass Salad
Source: Southern Living
1 Tbsp. butter
¾ cup walnuts
2 heads romaine lettuce (or 4 small heads of Bibb)
2 pears, chopped
1 cup asparagus tips
½ cup crumbled blue cheese
½ cup dried cranberries
Melt butter in a skillet over medium heat; add walnuts, and sauté 5 minutes or until lightly browned. Remove walnuts with a slotted spoon and set aside. Toss together lettuce, pears, asparagus and toasted walnuts. Sprinkle with cheese and cranberries; drizzle with dressing.
½ cup vegetable oil
¼ cup rice vinegar
1 Tbsp. balsamic vinegar
2 Tbsp. sugar
This salad is impressively easy and I hope you give it a try
and enjoy it as much as we did.
I will be adding this salad along side many other tasty recipes at:
Thank you for visiting me!