Kentucky Bluegrass Salad

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.

Recipe:

Kentucky Bluegrass Salad

Source:  Southern Living

Ingredients:

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.

Dressing:

½ cup vegetable oil

¼ cup rice vinegar

1 Tbsp. balsamic vinegar

2 Tbsp. sugar

Whisk together.

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!

Fondly,

Karen