Roquefort Pear Salad
Guests at a barbecue we hosted last summer brought this cool, refreshing salad. Now it's a mainstay at most all our cookouts. The mingling of zesty tastes and textures instantly wakes up the taste buds.
-Sherry Duval, Baltimore, Maryland
8-10 ServingsPrep/Total Time: 20 min.
Ingredients
- 10 cups torn salad greens
- 3 large ripe pears, peeled and cut into large pieces
- 1/2 cup thinly sliced green onions
- 4 ounces crumbled blue cheese
- 1/4 cup slivered almonds, toasted
- MUSTARD VINAIGRETTE:
- 1/3 cup olive oil
- 3 tablespoons cider vinegar
- 1-1/2 teaspoons sugar
- 1-1/2 teaspoons Dijon mustard
- 1 garlic clove, minced
- 1/2 teaspoon salt
- Pepper to taste
Directions
- In a large bowl, combine the salad greens, pears, onions, cheese and
- almonds. In a jar with a tight-fitting lid, combine the vinaigrette
- ingredients; shake well. Pour over salad; toss to coat. Yield: 8-10
- servings.