Tangy Pear and Blue Cheese Salad Recipe - Allrecipes.com
Tangy Pear and Blue Cheese Salad Recipe
  • READY IN 20 mins

Tangy Pear and Blue Cheese Salad

Recipe by  

"Romaine, blue cheese, chopped pears, walnuts, and red onions, combined with a tangy dressing, make this salad unforgettable. It is a sure hit worth trying!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins

    20 mins


  1. In a small bowl, mix ketchup, vinegar, sugar, and salt. Gradually pour in oil, stirring constantly, until well blended.
  2. In a large serving bowl, toss together lettuce, blue cheese, pears, walnuts, and red onion. Pour dressing over salad, and toss well to coat.
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Reviews More Reviews

Most Helpful Positive Review
Jan 10, 2005

Made this for a family holiday gathering and everyone loved it! Some simple changes made: decreased sugar from 3/4 to 1/2 cup and used sliced almonds in place of walnuts. Only needed to use 50% of the dressing. Will make often! Thanks so much for this delicious recipe!

Most Helpful Critical Review
Oct 14, 2005

Wow, this blew me away. I was planning on making a pear - bluecheese - walnut salad but i wasn't sure what dressing to use on it. I tried this and loved it. Unfortunately it takes a disgusting amount of sugar.

Jan 22, 2005

this was a hit! I made it last night when we had guests over and they all couldn't stop telling me how great the taste was! I used feta cheese instead of bleu cheese since I didn't have any and it was still delish! I was making it for 5 people and changed: one head of lettuce, no red onion, one pear, toasted pecans (handful), about 3 ounces of feta. and for the dressing: 3 tbsp. distilled white vinegar, 1 tbsp. sugar, 1/2 tsp. salt, 1 tbsp. ketchup, 4 tbsp. olive oil. still tasted great!!!

Dec 15, 2003

Delicious. My housemate first wondered about the addition of ketchup, but then everybody kept on wondering what the lovely dressing was made of... Ketchup came as an enjoyable surprise to everyone!

Aug 05, 2005

Phenomenal recipe - received rave reviews for this one! I substituted Balsamic Vinegar for White Vinegar, and Carmelized Pecans (just melt 1c sugar in pan and toss in pecan halves) for Walnuts.

Jun 07, 2005

From Lara Mashburn: After making this so many times, I agree, too much dressing. I use half the dressing, and rather than tossing it to coat the salad, I let my family drizzle it over the salad. That way, you can save the salad for leftovers (even though the pears get a bit soggy) the next day.

Apr 14, 2006

This was yummy! I didn't have fresh pears so subbed some canned sliced pears & I subbed white wine vinegar for the distilled white. I also used chopped pecans instead of walnuts...next time I will not chop the pecans as small, I think it needs some bigger chunks. I used gorgonzola cheese & loved the flavor it added & I topped the salad w/ some leftover grilled chicken. This did make wayy to much dressing for the salad put it is a good dressing that can be used for many other salads...it was kinda reminiscent of French dressing but lighter. Served the salad w/ gewurztraminer (a white wine that pairs really well w/ both chicken & pears) & some club crackers & it was a very nice, Spring meal that was super easy.

Oct 16, 2004

I definately agree that the dressing should be halved, waaaaay too much. I made this salad for our Canadian Thanksgiving and everyone went crazy for it!! I changed it to 8 servings and no one could get enough! Goes great with Turkey!


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  • Calories
  • 627 kcal
  • 31%
  • Carbohydrates
  • 43.3 g
  • 14%
  • Cholesterol
  • 14 mg
  • 5%
  • Fat
  • 49.7 g
  • 77%
  • Fiber
  • 4.9 g
  • 20%
  • Protein
  • 7.5 g
  • 15%
  • Sodium
  • 1197 mg
  • 48%

* Percent Daily Values are based on a 2,000 calorie diet.

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