Romaine salad with a lemon vinaigrette, crumbled blue cheese, and walnuts.
Coupling Romaine's crisp and crunchy leaves with a slightly pungent blue cheese is a classic combination.
- Wash the romaine lettuce, then spin-dry. Tear the leaves into bite-size pieces and place them in a bowl. Mince the green onions and add them to the bowl.
- In a small bowl, whisk the lemon juice, oil, and mustard until the dressing is emulsified. Add salt and pepper to taste. Pour the dressing over the salad and toss to coat well.
- Crumble the cheese and sprinkle it over the salad. Garnish with walnuts, if desired, and serve.
Nutrition Facts Table
per 1 serving (190g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||2 ¼||servings|
|Grain Products :||0||serving|
|Milk and Alternatives :||¾||serving|
|Meat and Alternatives :||½||serving|
ClaimsThis recipe is :
- Source of :
- Copper, Fibre, Iron, Niacin, Omega-3, Omega-6, Pantothenic Acid, Selenium, Vitamin B1, Vitamin B6
- Good source of :
- Calcium, Magnesium, Phosphorus, Potassium, Vitamin B12, Vitamin B2, Zinc
- Excellent source of :
- Folacin, Manganese, Vitamin A, Vitamin C, Vitamin E, Vitamin K
- Free :
- Added Sugar
- Diet-related health claims :
|Meat and Alternatives||1|
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dudyoctober 28, 2008 | I would make this recipe again
Very tasty with the veal chops! Even alone if you're looking for a light salad just remove the blue and add the dressing on it.