Apple-Feta Tossed Salad Recipe
- 2 tablespoons butter
- 1 tablespoon sugar
- 1/8 teaspoon pepper
- 1 cup walnut halves
- 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
- 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
- 1. 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.
- 2. 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. Yield: 10 servings.
1 cup: 191 calories, 17g fat (4g saturated fat), 9mg cholesterol, 127mg sodium, 8g carbohydrate (5g sugars, 2g fiber), 3g protein.
Reviews for Apple-Feta Tossed Salad
"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."
"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."
"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."
"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."
"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 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."
"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."
"Wonderful salad. The sugared peppered walnuts are a great addition. Will make it again and again."