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 (EVOO)
- 1/2 teaspoon salt
- 1 teaspoon coarse black pepper
- 1 cup blue cheese crumbles (6 ounces)
Description
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Rachael Ray
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