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Festive Tossed Salad with Walnuts

TOTAL TIME: Prep/Total Time: 20 min. YIELD: 12 servings.
This is a delightful tossed salad that has a wonderful blend of flavors. It has a crunchy texture and looks good, too, with its variety of colors. —Isabell Burrows, Livermore, California

Ingredients

  • 1 cup coarsely chopped walnuts
  • 3 tablespoons butter
  • 1/4 cup sugar
  • 1 teaspoon coarsely ground pepper
  • 1/4 teaspoon salt
  • 12 cups torn mixed salad greens
  • 3/4 cup dried cranberries
  • 4 ounces crumbled feta cheese
  • DRESSING:
  • 1/4 cup red wine vinegar
  • 1/4 cup vegetable oil
  • 1/2 cup loosely packed fresh parsley sprigs
  • 1/4 cup chopped red onion
  • 2 garlic cloves, peeled
  • 1 tablespoon sugar
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

Directions

  • 1. In a skillet, cook and stir walnuts in butter until toasted, about 5 minutes. Remove from the heat; stir in the sugar, pepper and salt.
  • 2. In a salad bowl, toss the greens, cranberries, cheese and walnuts.
  • 3. Place the dressing ingredients in a blender or food processor; cover and process until smooth.
  • 4. Drizzle desired amount over salad; toss to coat. Serve immediately. Refrigerate leftover dressing.

Nutrition Facts

1 each: 209 calories, 15g fat (4g saturated fat), 13mg cholesterol, 210mg sodium, 16g carbohydrate (11g sugars, 3g fiber), 5g protein.

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