Arugula And Romaine Salad With Walnuts And Blue Cheese Vinaigrette Recipes

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ROMAINE SALAD WITH BLUE CHEESE VINAIGRETTE



Romaine Salad with Blue Cheese Vinaigrette image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 5m

Yield 2 BIG GUY servings

Number Of Ingredients 8

2 hearts romaine, chopped
1 clove garlic, chopped
1/2 teaspoon dried oregano leaves
2 teaspoons sugar
2 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil
1/4 pound blue cheese crumbles, in specialty cheese section of your market
Salt and pepper

Steps:

  • Place lettuce in a big bowl. Combine garlic, oregano, sugar and vinegar in a small bowl. Add oil to dressing in a slow stream and mix with a whisk or fork. Stir in blue cheese. Pour dressing over salad and toss. Season with salt and pepper, to taste.

ARUGULA SALAD WITH PEAR, BLUE CHEESE AND APRICOT VINAIGRETTE



Arugula Salad with Pear, Blue Cheese and Apricot Vinaigrette image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 9

2 bunches arugula, washed and dried, stems trimmed (Look for 5 or 6 ounce sacks of washed and trimmed arugula leaves, available in some markets)
1 head bibb lettuce, torn
1 ripe pear, thinly sliced
1/2 lemon, juiced
8 ounces Maytag or other blue cheese, crumbled
2 tablespoons white wine vinegar
1/4 cup apricot all fruit spread, found near jams and jellies (preferred brand Polaner)
1/3 cup extra-virgin olive oil, eyeball the amount
Salt and freshly ground black pepper

Steps:

  • Combine arugula leaves and bibb lettuce in a salad bowl. Squeeze a little lemon juice over pear slices to keep them from browning. Arrange them on top of lettuces. Top salad with blue cheese crumbles. Combine vinegar and apricot preserves. Stream in oil as you whisk dressing. Pour dressing over salad, season with salt and black pepper, to taste, and serve.

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