Bluegrass Salad Recipes

Steps:

• Whisk together first four ingredients and chill at least one hour.
• Melt butter in skillet over medium heat; add walnuts and saute five minutes or until lightly browned. Remove with slotted spoon and cool.
• Toss together lettuce, pears, asparagus and toasted walnuts. Sprinkle with blue cheese (or feta) and walnuts. Drizzle with dressing and serve.

Steps:

• Whisk together first 4 ingredients. Cover and chill at least 1 hour. Melt butter in a skillet over medium heat; add walnuts, and saute 5 minutes or until lightly browned. Remove walnuts with a slotted spoon. Toss together lettuce, pears, asparagus, and toasted walnuts. Sprinkle with cheese and cranberries; drizzle with dressing.

Steps:

• In a large bowl, pour 1 cup boiling water over the bulgur. Cover with plastic wrap; let stand until water is absorbed, about 30 minutes.
• Add cucumber, onion, parsley, garlic, lemon juice, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; toss to combine. Serve warm, cold, or at room temperature. (To chill, cool, then refrigerate in an airtight container for up to 1 day.)

Steps:

• In a medium bowl, toss together the mixed greens, leaf lettuce, cheese and walnuts. Set aside.
• In a small bowl, whisk together the balsamic vinegar, olive oil and lemon juice. Pour over the salad mixture and toss well.

Steps:

• In a large saucepan cover berries with water. Cook al dente. Drain.
• Cook limas al dente. Drain.
• Combine walnut oil, canola oil and vinegar. Add to warm berries and limas. Toss.
• Soften dried fruit by soaking in water, if needed. When bean mixture has cooled, add dried fruit, walnuts, celery and scallions. Toss. Season to taste with salt and pepper.