Apple-Feta Tossed Salad

SUBMITTED BY: Marlene Clark

"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"

PREP TIME	30 Min
READY IN	30 Min

SERVINGS & SCALING

Original recipe yield: 12 servings

USMETRIC

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INGREDIENTS

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

READ REVIEWS (14)

DIRECTIONS

In a small skillet, melt the butter over medium heat. Add the walnuts; sprinkle with sugar and pepper. Stir until well coated. Spread onto a baking sheet. Bake at 350 degrees F for 15 minutes or until lightly browned, stirring every 5 minutes. Cool on a wire rack.
In a large bowl, combine romaine, red lettuce, apples and feta cheese; set aside. In a blender, combine the dressing ingredients; cover and process until blended. Drizzle over salad; toss to coat. Sprinkle with sugared walnuts.

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REVIEWS

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Reviewed on Jan. 12, 2007 by MISSJEN

The salad is excellent and the walnuts are a perfect touch. I was also hesitant about the sugar/pepper combination but was pleasantly surprised. The dressing is TERRIBLE. It's very sour-there is too strong a proportion of vinegar to everything else. I tried rescuing it by cutting it with a little oil and adding more sugar but in the end I threw it out and we all ate the salad with no dressing. Fortunately it's a good enough salad to stand on its own but I will be trying something else next time.

2 users found this review helpful

Reviewed on Nov. 1, 2006 by JANIEJANIE

I made this salad this morning, exactly as written, for a funeral lunch. The walnut portion of the recipe was very good. However, the dressing was bad -- way too sharp. Other women working with me agreed -- one woman suggested using a bottled poppyseed dressing, which I will do next time. I should have trusted my instincts. The dressing tasted too strong after I made it, but I convinced myself it would blend well with the sweetness of the apples.

2 users found this review helpful

Reviewed on Feb. 26, 2007 by Susan G

I really liked this salad but the dressing was a little overpowering to the taste buds. I will try something on the sweeter side next time.

1 user found this review helpful

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