Saturday, July 2, 2011

Arugula and Romaine Salad with Walnuts and Blue Cheese Vinaigrette

Prep Time: 10 minutes
Yield: 4 servings 
2 c arugula leaves, washed and trimmed
2 hearts romaine lettuce (or lettuce of choice), coarsely chopped
1 c walnut halves, lightly toasted
3 Tbsp balsamic vinegar
1/2 c extra-virgin olive oil
1/2 tsp salt
1 tsp coarse black pepper
6 oz, (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.   
Recipe by Rachael Ray

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