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Roquefort Pear Salad Recipe

Roquefort Pear Salad Recipe

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
TOTAL TIME: Prep/Total Time: 20 min. YIELD:8-10 servings


  • 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


  • 1. 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.

Reviews for Roquefort Pear Salad

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sddeck User ID: 7279512 28230
Reviewed Apr. 11, 2014

"My husband and I loved this salad. I made it with arugula. Delicious."

momtoquent User ID: 527240 27392
Reviewed Dec. 15, 2010

"I have substituted Fuji apples for the pears and added dried cranberries and it was wonderful."

tt2b123 User ID: 1638440 40670
Reviewed Oct. 9, 2010

"This is a wonderful large salad, with a tasty balance of sweet and savory flavors."

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