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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.

Nutritional Facts

1-1/2 cup: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein

Reviews for Roquefort Pear Salad

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Reviewed Apr. 11, 2014

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

Reviewed Dec. 15, 2010

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

Reviewed Oct. 9, 2010

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

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