Arugula And Romaine Salad With Walnuts And Blue Cheese Vinaigrette Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)
CAL
656
FAT
193%
CHOL
16%
SOD
61%

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Ingredients for 4 servings

1 cup walnut halves, lightly toasted

1/2 cup extra-virgin olive oil, eyeball it

6 ounces, (1 cup) blue cheese crumbles

2 hearts romaine lettuce, coarsely chopped

1/2 teaspoon salt

1 teaspoon coarse black pepper

2 cups arugula leaves, washed and trimmed

3 tablespoons balsamic vinegar

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