Blue Cheese and Pear Salad
- Total Time
This salad makes a fabulous starter or light lunch. When pears are not in season, try thinly sliced Fuji apples instead.
low-fat buttermilk½ cup(s)
blue cheese½ cup(s), crumbled
garlic clove(s)1 clove(s), medium, minced
black pepper¼ tsp, freshly ground
arugula1 bunch(es), baby variety
romaine lettuce1 head(s), roughly torn
pear(s)3 medium, cored and thinly sliced
chopped walnuts¼ cup(s), toasted
- In a small bowl, combine buttermilk, blue cheese, garlic and pepper; set aside.
- 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.