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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cranberry, Feta & Toasted Walnut Salad Recipe

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This recipe for Cranberry, Feta & Toasted Walnut Salad is from Resurrection Lutheran Church Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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 350º for 5 minutes or until lightly toasted.

 

 

 

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