Arugula and Romaine Salad with Walnuts and Blue Cheese Vinaigrette

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

Description

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