Arugula and Romaine Salad with Walnuts and Blue Cheese Vinaigrette (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Ingredients:
2 cups arugula leaves, washed and trimmed |
2 hearts romaine lettuce, coarsely chopped |
1 cup walnut halves, lightly toasted |
3 tablespoons balsamic vinegar |
1/2 cup extra-virgin olive oil, eyeball it |
1/2 teaspoon salt |
1 teaspoon coarse black pepper |
6 ounces, (1 cup) blue cheese crumbles |
Directions:
1. Chill salad plates when you begin preparing your entree.
2. When your entree is almost ready to serve, combine arugula and romaine leaves and separate onto 4 chilled salad plates. Scatter toasted walnuts evenly among the salads. Pour vinegar into a small bowl and whisk in extra-virgin olive oil in a slow stream to combine dressing. Season dressing with salt and pepper, then stir in blue cheese crumbles. Ladle dressing evenly over top of salad plates and serve.
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