Friday, August 8, 2008


Romaine Salad with Blue Cheese Vinaigrette

Recipe courtesy Rachael Ray


  • 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


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.

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