Arugula And Romaine Salad With Walnut And Blue Cheese Vinaigrette

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

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Ingredients for 4 servings

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 (EVOO)

1/2 teaspoon salt

1 teaspoon coarse black pepper

1 cup blue cheese crumbles (6 ounces)

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