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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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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 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:
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.
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