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

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

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

Nutritional Facts

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

Directions

  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

Reviews for Apple-Feta Tossed Salad

AVERAGE RATING
(21)
RATING DISTRIBUTION
5 Star
 (19)
4 Star
 (0)
3 Star
 (0)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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! :)"

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