Sherried Greens With Fruit and Blue Cheese

READY IN: 15mins
Recipe by crazycookinmama

This is another low fat, quick recipe. A perfect side dish or main dish. Great summer salad. If you can't find toasted sesame oil, you can substitute vegetable oil and sprinkle the salad with toasted sesame seeds.

Top Review by PaulaG

I made this last night and forgot to review it! It is a wonderful light salad that I served with Curried Shrimp With Pineapple Salsa #114147. The fruit in the salad was the perfect combination for the spicy shrimp dish. I did not find pears at the grocery so I used jicama that was julienne and instead of the blue cheese I opted to use the feta which I had on hand. The salad greens were a spring mix. The dressing called for raspberry balsamic vinegar which I did not have. I used regular dark balsamic vinegar. This is a salad I am sure to make again. Thanks

Ingredients Nutrition


  • 14 cup dry sherry or 14 cup apple juice
  • 2 tablespoons raspberry balsamic vinegar or 2 tablespoons red wine vinegar
  • 1 tablespoon sugar
  • 1 teaspoon toasted sesame oil

  • 8 cups bite-size pieces mixed salad greens
  • 1 medium pear, thinly sliced
  • 1 cup sliced strawberry
  • 1 small red onion, thinly sliced
  • 14 cup finely crumbled blue cheese


  1. In tightly covered container, shake all vinaigrette ingredients until sugar is dissolved.
  2. Arrange salad greens, pear, strawberries and onion on 8 salad plates. Pour vinaigrette over salads. Sprinkle with cheese.

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