Jane's Favorite Tested Recipes
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Jane's Favorite Tested Recipes
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Ft. Myers, Florida
Apple-Feta Tossed Salad
| 1 TBSP butter |
| ½ cup chopped walnuts |
| ½ TBSP sugar |
| Fresh ground black pepper |
| Romaine |
| ½ chopped apple of choice |
| crumbled feta cheese |
Dressing:
| 6 TBSP olive oil |
| 2 TBSP white wine vinegar |
| 2 TBSP finely chopped onion |
| 1 ½ teaspoons Dijon Mustard |
| 2 garlic cloves, minced |
| ½ teaspoon sugar |
| ¼ teaspoon dried oregano |
| 1/8 teaspoon salt |
| 1/8 teaspoon pepper |
| 1/8 teaspoon dried parsley flakes |
| Salad greens of your choice |
In a small skillet, melt the butter. Add the walnuts; sprinkle with sugar and pepper. Stir until well coated. Put in pre-heated over (350) for 15 minutes, stirring every 5 minutes, until lightly browned. Cool on a wire rack.
In a bowl, combine romaine and apples and set aside.
In a blender, combine the dressing ingredients. Cover and process until blended. Drizzle over salad and toss well. Top with feta cheese and toasted walnuts.
NOTE: This is from August/September 2004 TASTE OF HOME. I included (and made) the entire dressing recipe. I only made enough salad for the two of us, so I have plenty of dressing (and walnuts) left for a second salad. I used half a Granny Smith apple for us, altho the original recipe calls for a red AND a green apple. I also just whisked my dressing in a small pottery bowl which I use for that purpose rather than the blender. The recipe also called for whole walnuts but I used pieces.