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Quick Fix Gluten Free
by Robert M. Landolphi
The salty blue cheese and sugary pear combination makes for an elegant salad or side dish. I took this to a baptism at our parish. Ever since, it has been requested for countless potluck events.
Makes 12 servings


    • 1/2 cup sugar
    • 1/2 cup sour cream
    • 1/2 cup buttermilk
    • 1/2 cup mayonnaise
    • 1/4 cup freshly squeezed lemon juice
    • 2 tablespoons plus 2 teaspoons white vinegar

    • 2 pounds coleslaw mix
    • 1/4 cup shredded carrot
    • 3 Bosc pears, peeled, cored, and diced
    • 1/2 pound blue cheese
    • Salt and freshly ground black pepper


In a medium bowl, whisk together the sugar, sour cream, buttermilk, mayonnaise, lemon juice, and vinegar. Set aside.

In a large bowl, combine the coleslaw mix, carrot, and pears. Add the dressing and toss until thoroughly incorporated. Crumble in the blue cheese and toss until blended. Add salt and pepper to taste. Refrigerate overnight; then mix again just before serving.

Chef's Note: Can be made 1 day ahead.

A Gluten Free Recipe

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