- 12 cups torn romaine
- 2/3 cup balsamic vinaigrette
- 2 medium pears, sliced
- 2/3 cup crumbled blue cheese
- 2/3 cup glazed pecans
- Place romaine in a large bowl. Drizzle with vinaigrette; toss to coat. Top with pears, cheese and pecans. Serve immediately. Yield: 10 servings.
Originally published as Pear & Blue Cheese Salad in Taste of Home October/November 2012, pIPAD
Reviews for Pear & Blue Cheese Salad
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review