Our chef’s in the Restaurant are hammering out our new Spring Menu. I have had the pleasure of tasting several of the chef’s creations and they are so tasty. In fact, Jill Eckert Tantillo whipped up the Kentucky Bluegrass Salad featured in a Southern Living Magazine in her cooking class, it was certainly delicious as served, but we are going to put our own twist on it for our Spring Menu – available in the Restaurant April 1st. And who knows, this could be just the right Kentucky Derby salad for you too.
Kentucky Bluegrass Salad Recipe Ingredients
Dressing Ingredients
- 1/2 cup vegetable oil
- 1/4 cup rice vinegar
- 1 Tbsp. balsamic vinegar
- 2 Tbsp. sugar
Salad Ingredients
- 3/4 cup walnuts
- 2 heads romaine lettuce, torn
- 2 pears, chopped
- 1 cup asparagus tips
- 1/2 cup crumbled blue cheese
- 1/2 cup dried cranberries
Step-by-Step Kentucky Bluegrass Salad Recipe Preparation
- Whisk together dressing ingredients and set aside.
- Toss together lettuce, pears, asparagus and walnuts. Sprinkle with cheese and cranberries; drizzle with dressing.
Note: For a more authentic salad, Kentucky is famous for Bibb lettuce, so substitute 4 heads of Bibb lettuce for romaine.
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