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
Festive Tossed Salad with Walnuts
Festive Tossed Salad with Walnuts
Prep Time
20 min
Yield
12 servings
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
- 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.
- In a salad bowl, toss the greens, cranberries, cheese and walnuts.
- Place the dressing ingredients in a blender or food processor; cover and process until smooth.
- 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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