Apple-Feta Tossed Salad
A friend of mine shared this recipe with me after I raved about the delightful salad at dinner. I have served it for years now, and no matter where i take it, I have to bring along copies of the recipe to hand out.
-Marlene Clark
Apple Valley, California
SERVINGS
|
12
|
CATEGORY
|
Salads
|
PREP |
30 min. |
TOTAL
|
30 min.
|
INGREDIENTS
- 2 tablespoons butter
- 1 cup walnut halves
- 1 tablespoon sugar
- 1/8 teaspoon pepper
- 5 cups torn romaine
- 5 cups torn red leaf lettuce
- 1 medium red apple, chopped
- 1 medium green apple, chopped
- 1/2 to 1 cup crumbled feta cheese
- DRESSING:
- 6 tablespoons white wine vinegar
- 2 tablespoons finely chopped onion
- 1-1/2 teaspoons Dijon mustard
- 2 garlic cloves, minced
- 1/2 teaspoon sugar
- 1/4 teaspoon dried oregano
- 1/8 teaspoon salt
- 1/8 teaspoon dried parsley flakes
- 1/8 teaspoon pepper
DIRECTIONS
In a small skillet, melt the butter over medium heat. Add the walnuts; sprinkle with sugar and pepper. Stir until well coated. Spread onto a baking sheet. Bake at 350° for 15 minutes or until lightly browned, stirring every 5 minutes. Cool on a wire rack.
Meanwhile, in a large bowl,combine the romaine, red lettuce, apples and feta cheese; set aside. In a blender, combine the dressing ingredients; cover and process until blended. Drizzle over salad; toss to coat. Sprinkle with sugared walnuts. Yield: 12 servings.