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Roquefort Pear Salad

Guests at a barbecue we hosted one summer brought this cool, refreshing salad. Now it's a mainstay at many of our gatherings year-round. The mingling of zesty tastes and textures instantly wakes up the taste buds. —Sherry Duval, Baltimore, Maryland
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    10 servings


  • 10 cups torn salad greens
  • 3 large ripe pears, sliced
  • 1/2 cup thinly sliced green onions
  • 4 ounces crumbled Roquefort blue cheese
  • 1/4 cup slivered almonds, toasted
  • 1/3 cup olive oil
  • 3 tablespoons cider vinegar
  • 1-1/2 teaspoons sugar
  • 1-1/2 teaspoons Dijon mustard
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • Pepper to taste


  • In a large bowl, combine the salad greens, pears, onions, cheese and almonds. In a jar with a tight-fitting lid, combine the vinaigrette ingredients; shake well. Pour over salad; toss to coat.
Nutrition Facts
1-1/4 cups: 171 calories, 12g fat (3g saturated fat), 9mg cholesterol, 303mg sodium, 14g carbohydrate (8g sugars, 4g fiber), 4g protein. Diabetic Exchanges: 2-1/2 fat, 1 vegetable, 1/2 fruit.

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Average Rating:
  • sddeck
    Apr 11, 2014

    My husband and I loved this salad. I made it with arugula. Delicious.

  • Papllion
    Dec 3, 2011

    No comment left

  • momtoquent
    Dec 15, 2010

    I have substituted Fuji apples for the pears and added dried cranberries and it was wonderful.

  • tt2b123
    Oct 9, 2010

    This is a wonderful large salad, with a tasty balance of sweet and savory flavors.

  • GailJay
    Apr 23, 2009

    No comment left

  • dulike26
    Nov 11, 2008

    No comment left