As I have said many times, green salads are my least favorite dish to make. Yet, I love salad, so, I mainly just suck it up, get out my big old butcher knife, and get to work! But when I can make a salad in about half the time it usually takes me, then I am truly happy to whisk up a dressing and chop up fresh veggies. And then, if a benevolent deity is taking pity on me and the salad turns out to be absolutely delicious, I feel like I’ve won the lottery. (Or imagine what it must feel like to win the lottery. Having never played the lottery there is a very slim chance that I will ever win. But you know what I mean!)

Anyway, I made this salad the other evening and we both thought it was wonderful. I mean really, what’s not to like about fresh greens, a balsamic vinegar dressing, blue cheese crumbles, and toasted walnuts?

So, if you too have never found yourself ecstatic over running to the kitchen to spend an hour hacking and slashing and building a dressing, this is the recipe you need. Easy, quick, delicious, and totally satisfying. I need say no more. Just make it!

And as always, peace and love to all.

For the dressing:

1 T. extra virgin olive oil

1 T. fresh lemon juice

1½ tsp. good balsamic vinegar

¼ tsp. kosher salt, or more to taste

freshly ground black pepper

Shake together in a lidded jar.  

For the salad:

1½-2 c. chopped romaine lettuce  

½ c. chopped baby spinach

½ c. blue cheese crumbles

½ c. chopped toasted walnuts  

Place the lettuce and spinach in a salad bowl. Scatter blue cheese crumbles and the walnuts over the greens. Pour the dressing over all and lightly toss. Serve immediately.