Bluegrass Salad - cooking recipe

Ingredients

1/2 c. vegetable oil
1/4 c. rice vinegar
1 Tbsp. balsamic vinegar
2 Tbsp. sugar
1 tsp. butter or margarine
3/4 c. walnuts
2 heads romaine lettuce, torn
2 pears, chopped
1 c. asparagus tips
1/2 c. Blue cheese, crumbled
1/2 c. dried cranberries

Preparation

Whisk together first 4 ingredients. Chill. Melt butter in skillet over medium heat and saut walnuts about 5 minutes or until light brown. Remove with a slotted spoon. Toss together lettuce, pears, asparagus and walnuts. Sprinkle with cheese and cranberries. Drizzle with dressing.