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Receta Arugula And Romaine With Walnuts And Blue Cheese Vinaigrette
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Ingredientes
- 2 c. arugula leaves washed, trimmed
- 2 x romaine lettuce hearts coarsely minced
- 1 c. walnut halves lightly toasted
- 3 Tbsp. balsamic vinegar
- 1/2 c. extra-virgin extra virgin olive oil
- 1/2 tsp salt
- 1 tsp coarsely-grnd black pepper
- 6 ounce blue cheese crumbles - (1 c.)
Direcciones
- Refrigeratesalad 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 proportionately among the salads.
- Pour vinegar into a small bowl and whisk in extra-virgin 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 proportionately over top of salad plates and serve.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 101g | |
| Recipe makes 4 servings | |
| Calories 487 | |
| Calories from Fat 418 | 86% |
| Total Fat 47.84g | 60% |
| Saturated Fat 12.48g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 32mg | 11% |
| Sodium 889mg | 37% |
| Potassium 203mg | 6% |
| Total Carbs 5.06g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 2.47g | 2% |
| Protein 11.32g | 18% |
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