25 Jul Green Salad with Blueberries and Pears

From the Women of Saint Michael’s Pass the Plate Cookbook

Serves 6-8


  • 8 cups butter lettuce
  • 1 cup fresh blueberries
  • 3-4 ripe pears, cored and sliced
  • 8 ounces Stilton or blue cheese, crumbled
  • 1 cup toasted pecan pieces

Dressing Ingredients:

  • 1/4 cup raspberry vinegar or white wine vinegar
  • 3/4 cup extra virgin olive oil
  • Salt and pepper to taste


  1. Combine all dressing ingredients together and mix well.
  2. Place torn lettuce leaves in a large salad bowl. Add blueberries, pears, cheese, and pecans. Toss all with the dressing to coat.