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Roquefort Pear Salad

 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.


  • 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
  • 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


  • 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.