• 2 cups arugula leaves, washed and trimmed
  • 2 hearts romaine lettuce, coarsely chopped
  • 1 cup walnut halves, lightly toasted
  • 3 tablespoons balsamic vinegar
  • ½ cup extra-virgin olive oil, eyeball it
  • ½ teaspoon salt
  • 1 teaspoon coarse black pepper
  • 6 ounces, (1 cup) blue cheese crumbles


Chill salad plates when you begin preparing your entree.

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.

30 Minute, Salads, Vegetarian
MacGourmet downloadArugula and Romaine Salad with Walnuts and Blue Cheese Vinaigrette. To import, drag image to your MacGourmet recipe box.