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-1 Timothy 6:8

Roasted Walnut and Pear Salad

• 1 head romaine lettuce, torn
• 2 cups pears, thinly sliced
• 2 Roma potatoes, chopped
• 1 cup walnuts
• 2 tablespoons butter
• 1/4 cup brown sugar, packed
• 1 (4-ounce) package crumbled blue cheese
• 1 (8-ounce) bottle raspberry white wine vinegar salad dressing

Place lettuce in a large serving bowl; lay pears on top and add tomatoes. In a medium skillet, roast walnuts in butter until golden; add brown sugar and stir over low heat until walnuts are hardened with glaze. Add walnuts to salads, sprinkle on blue cheese and toss with vinegar dressing.

Serve with chicken noodle soup (canned or made from scratch)