Romaine Salad with Blue Cheese

24 Reviews
96% would make this recipe again

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.

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Preparation : 10 min
280 calories/serving

Ingredients

1 Romaine lettuce, torn into bite-size pieces 550 g
1/4 cup extra virgin olive oil 65 mL
1 green onions/scallions, minced
2 tbsp lemon juice, freshly squeezed 3/4 lemon
2 tsp Dijon mustard 10 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
140 g blue cheese, crumbled
1/2 cup walnuts [optional] 50 g

Method

  1. 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.
  2. 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.
  3. Crumble the cheese and sprinkle it over the salad. Garnish with walnuts, if desired, and serve.

Nutrition Facts Table

per 1 serving (190 g)

Amount

% Daily Value

Calories

280

Fat

26 g

39 %

Saturated 8.6 g
+ Trans 0 g

43 %

Cholesterol

30 mg

Sodium

530 mg

22 %

Carbohydrate

6 g

2 %

Fibre

3 g

12 %

Sugars

2 g

Net Carbs

3 g

Protein

9 g

Vitamin A

108 %

Vitamin C

59 %

Calcium

21 %

Iron

11 %
More info

Claims

This recipe is :
Diet-related health claims  :
Bone-healthy
Free  :
Added Sugar
Excellent source of  :
Folacin, Vitamin A, Vitamin C, Vitamin K
Good source of  :
Calcium, Phosphorus, Potassium, Vitamin B12, Vitamin E
Source of  :
Fibre, Iron, Magnesium, Manganese, Niacin, Pantothenic Acid, Selenium, Vitamin B1, Vitamin B2, Vitamin B6, Zinc
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables ½
Meat and Alternatives 1
Fats 6 ½
More info
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Reviews

24 Reviews (23 with rating only) 96% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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Anonyme
october 20, 2021 | 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.

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