Arugula and Romaine Salad with Walnuts and Blue Cheese Vinaigrette

Name: Arugula and Romaine Salad with Walnuts and Blue Cheese Vinaigrette
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters arugula leaves, washed and trimmed; 3 Tbsps balsamic vinegar; 237 milliliters ounces, blue cheese crumbles; 118 milliliters extra-virgin olive oil, eyeball it; 1 teaspoon coarse black pepper; 2 hearts romaine lettuce, coarsely chopped; 1 teaspoons salt; 237 milliliters walnut halves, lightly toasted

Arugulan and Romaine Salad with Walnuts and Blue Cheese Vinaigrette might be just the main course you are searching for. One portion of this dish contains about 13g of protein, 56g of fat, and a total of 573 calories. This recipe serves 4. It is a good option if you're following a gluten free, primal, fodmap friendly, and vegetarian diet. If you have walnut halves, salt, cheese crumbles, and a few other ingredients on hand, you can make it. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert.

Instructions

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.

Ingredients you will need

Arugula

Romaine

Walnuts

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.

Ingredients you will need

Extra Virgin Olive Oil