Arugula and Romaine Salad with Walnuts and Blue Cheese Vinaigrette (Rachael Ray) Recipe

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Arugula and Romaine Salad with Walnuts and Blue Cheese Vinaigrette (Rachael Ray)
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  1. Chill salad plates when you begin preparing your entree.
  2. 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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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 619.18 Kcal (2592 kJ)
Calories from fat 544.16 Kcal
% Daily Value*
Total Fat 60.46g 93%
Cholesterol 31.89mg 11%
Sodium 890.7mg 37%
Potassium 330.64mg 7%
Total Carbs 6.78g 2%
Sugars 2.74g 11%
Dietary Fiber 2.53g 10%
Protein 16.79g 34%
Vitamin C 2.1mg 4%
Iron 1.2mg 7%
Calcium 265.6mg 27%
Amount Per 100 g
Calories 488.8 Kcal (2047 kJ)
Calories from fat 429.57 Kcal
% Daily Value*
Total Fat 47.73g 93%
Cholesterol 25.18mg 11%
Sodium 703.14mg 37%
Potassium 261.01mg 7%
Total Carbs 5.36g 2%
Sugars 2.17g 11%
Dietary Fiber 2g 10%
Protein 13.25g 34%
Vitamin C 1.7mg 4%
Iron 1mg 7%
Calcium 209.6mg 27%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 16.9
  • 18

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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