Photo of Blue cheese and pear salad by WW

Blue cheese and pear salad

3 - 5
PersonalPoints™ per serving
Total Time
15 min
15 min
0 min
Boldly flavored and super-satisfying, this salad can be served as a fabulous starter to an elegant meal or as a light lunch on its own. A mix of crisp romaine and tender, peppery arugula are both flavorful and pretty. When pears are not in season, substitute thinly sliced crisp Asian pears or Fuji apples instead. Toasting nuts really heightens their distinctive flavor and it is worth the little bit of added effort involved. Simply spread the chopped walnuts in a small skillet. Cook over low heat for about a minute, shaking the pan, until the nuts become fragrant. Remove nuts from skillet to a plate immediately so that they stop cooking.


Low-fat buttermilk

½ cup(s)

Blue cheese

½ cup(s), crumbled

Garlic clove(s)

1 medium clove(s), minced

Black pepper

¼ tsp, freshly ground


1 bunch(es), baby variety

Romaine lettuce

1 head(s), roughly torn


3 medium, cored and thinly sliced

Chopped walnuts

¼ cup(s), toasted


  1. In a small bowl, combine buttermilk, blue cheese, garlic and pepper; set aside.
  2. Combine arugula, romaine and pears in a large serving bowl; drizzle with dressing and gently toss to coat. Sprinkle with walnuts and serve. Yields about 2 cups per serving.