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Apple-Feta Tossed Salad

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
    10 servings

Ingredients

  • 2 tablespoons butter
  • 1 tablespoon sugar
  • 1/8 teaspoon pepper
  • 1 cup walnut halves
  • DRESSING:
  • 1/3 cup olive oil
  • 3 tablespoons white wine vinegar
  • 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
  • 2 tablespoons finely chopped onion
  • SALAD:
  • 5 cups torn romaine
  • 5 cups torn red leaf lettuce
  • 1 medium green apple, chopped
  • 1 medium red apple, chopped
  • 1/2 to 1 cup crumbled feta cheese

Directions

  • Preheat oven to 350°. In a small skillet, melt butter over medium heat; stir in sugar and pepper. Add walnuts; toss to coat. Spread evenly onto a baking sheet. Bake until lightly browned, about 15 minutes, stirring every 5 minutes. Cool on a wire rack.
  • Place dressing ingredients in a blender; cover and process until blended. Place salad ingredients in a large bowl; toss with dressing. Top with walnuts. Serve immediately.
Nutrition Facts
1 cup: 191 calories, 17g fat (4g saturated fat), 9mg cholesterol, 127mg sodium, 8g carbohydrate (5g sugars, 2g fiber), 3g protein.
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Reviews

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Average Rating:
  • kimspacc
    Jan 14, 2018

    I made the recipe as it was printed in Country Woman. The oil was listed in this version, and I reduced the vinegar as other reviewers mentioned doing. The dressing was tangy but pretty good.

  • khegeman
    Jul 30, 2017

    The dressing by itself is ok, but with the feta cheese and apples it is very good. The feta cheese makes the salad. I would not serve this dressing with just lettuce and traditional vegetables.

  • JustJenn142
    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
    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
    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
    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
    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
    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
    Feb 17, 2012

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

  • sweetangelkisses
    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.