Show Subscription Form




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

Apple-Feta Tossed Salad Recipe

Publisher Photo
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 serving (1 cup) equals 110 calories, 8 g fat (2 g saturated fat), 8 mg cholesterol, 109 mg sodium, 8 g carbohydrate, 2 g fiber, 3 g 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

Nutritional Facts

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

Reviews for Apple-Feta Tossed Salad

AVERAGE RATING
   (20)
RATING DISTRIBUTION
5 Star
 (19)
4 Star
 (0)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
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! :)

MY REVIEW
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.

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT