Arugula and Romaine Salad with Walnuts and Blue Cheese Vinaigrette

  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: 4 servings
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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


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.

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