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Apple-Feta Tossed Salad

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

In a small skillet, melt the butter over medium heat. Add the walnuts; sprinkle

Printed from tasteofhome.com Oct 12, 2008

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Apple-Feta Tossed Salad cont.

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.