Apple-Feta Tossed Salad Recipe
Apple-Feta Tossed Salad Recipe photo by Taste of Home
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Apple-Feta Tossed Salad Recipe

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4.5 12 21
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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 12 servings


  • 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
  • 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

Nutritional Facts

1 cup: 110 calories, 8g fat (2g saturated fat), 8mg cholesterol, 109mg sodium, 8g carbohydrate (4g sugars, 2g fiber), 3g protein.


  1. In a small skillet, melt the butter over medium heat. Add the walnuts; sprinkle with sugar and pepper. Stir until well coated.
  2. Spread onto a baking sheet. Bake at 350° for 15 minutes or until lightly browned, stirring every 5 minutes. Cool on a wire rack.
  3. 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.
Originally published as Apple-Feta Tossed Salad in Taste of Home August/September 2004, p38

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JustJenn142 User ID: 8818735 246093
Reviewed Mar. 27, 2016

"I just tasted the dressing as printed above on the website and it is horridly sour. I then read comments and find out there should be olive oil in these recipe??? There is no olive oil listed anywhere!! What am I supposed to do with this dressing and I have people coming over in an hour. Bitterly disappointed. You need to review your recipes for accuracy."

Mrs_T User ID: 941931 136403
Reviewed Sep. 17, 2013

"As a previous reviewer noted, the original recipe as printed in the magazine called for 6 T. olive oil and only 2 T. vinegar. That would no doubt be the answer to those who found the dressing too tart. I was using the magazine recipe, but that sounded like too much oil to me. I used 3 T. olive oil and 4 T. vinegar. I substituted an equivalent amount of dried minced onion (about 2 tsp.) and dried minced garlic (about 1/2 tsp.) for the fresh, and I didn't use the blender ... just shook the dressing up in a jar. I prepared the dressing the day before so it softened up those dried ingredients, but even a half hour before would work.

I took the salad to a potluck and it went over very well. Those walnuts are soooo good! There were only a few tablespoons of salad left over. A keeper recipe. I think it would be great with Ginger Gold or Honey Crisp apples."

joycerm53 User ID: 703299 59438
Reviewed Jul. 7, 2013

"Just made this again! Family loves it. A good friend brought this to a potluck and I have been making it ever since. It is a keeper."

carolc1999 User ID: 7101990 55557
Reviewed Jan. 23, 2013

"My family and I love this salad. I had copied it down from the Taste of Home magazine many years ago, and the recipe as I have it written calls for 2T white wine vinegar and 6T olive oil. Perhaps that's the fix for the person who thinks the dressing is too tart."

mhammack User ID: 7075178 142468
Reviewed Jan. 7, 2013

"My grandmother made this salad several years ago and I LOVE it!! I have probably made it about a dozen or more times since then! I could probably eat this salad everyday! :)"

angelasandoval User ID: 2401339 142427
Reviewed Oct. 5, 2012

"Sorry, but we didn't like this dressing at all...far too tart for our tastes. To make it edible to us, I ended up cutting the vinegar by adding 2 T. olive oil and about an extra 3 T sugar."

Margielou_wa User ID: 56764 136220
Reviewed Feb. 17, 2012

"Wonderful salad. The sugared peppered walnuts are a great addition. Will make it again and again."

sweetangelkisses User ID: 3559989 148911
Reviewed Feb. 16, 2012

"TO DIE FOR!! LUVED this salad! I couldn't get enuf! I have made this over the last few yrs. and people always ask for the recipe when I bring it to gatherings. I did add craisins to the salad. This is definately in my top favs for salads."

Laves_girl User ID: 4603340 63610
Reviewed Mar. 21, 2011

"I really like the flavors!! I used store-bought candied walnuts to save a few minutes. The dressing is delicious, although I added about a tablespoon of olive oil to cut the vinegar a little. Perfect for colder months when it's hard to find veggies for your salad!"

laurel kreisel User ID: 3540615 136401
Reviewed Apr. 22, 2010

"This recipe has it all. I get rave reviews every time I make it."

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