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Cranberry, Feta & Toasted Walnut Salad Recipe

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This recipe for Cranberry, Feta & Toasted Walnut Salad, by , is from Resurrection Lutheran Church Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kris Larson


1 10 oz pkg mixed salad greens
1 c sweetened dried cranberries
1 4 oz pkg Feta cheese
1/2 c walnut pieces, toasted
2 tbsp balsamic vinegar
1 tbsp honey
1 tsp Dijon mustard
1/4 tsp ground black pepper
1/4 c extra virgin olive oil

Toss greens, cranberries, cheese, & walnuts in large bowl.
Mix vinegar, honey, mustard & pepper with wire whisk until well blended. Gradually add oil, whisking constantly until well blended.
Pour over salad, toss to coat. Serve immediately.

Toasting walnuts: Spread walnuts in single layer on cookie sheet. Bake at 350 for 5 minutes or until lightly toasted.




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