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RECIPES

Autumn Salad

Sugared Walnuts:
3 Tbsp butter, melted
1 cup walnuts, chopped
1 Tbsp freshly ground black pepper
1/2 cup sugar
Dressing:
1 tsp sugar
1 clove garlic
1/2 tsp DLM Dried Oregano
1 tsp fresh parsley
1/4 medium sweet onion
1/4 cup Aunt Mary's Italian White Wine Vinegar
3/4 cup Vera Jane's Extra-Virgin Olive Oil
Salt and freshly ground pepper to taste
Salad:
2 bunches romaine salad greens, torn into bite-sized pieces
1 Granny Smith apple and 1 Gala apple, thinly sliced
1/2 cup feta cheese, or more to taste

Sugared Walnuts:

Preheat oven to 350°F. Combine butter and walnuts in a glass baking dish. Bake 15 minutes, stirring every 5 minutes. Combine pepper with sugar in a medium-sized bowl; toss walnuts with the sugar mixture to coat (can be prepared ahead of time)



Dressing:

Blend all dressing ingredients, except oil, in a processor or blender until liquified. With processor running slowly, add the olive oil (may be prepared, refrigerated, and brought to room temperature before serving).



Assembly:

Combine romaine, apples, and walnuts. Toss. Add the dressing and feta cheese, to taste.

Makes 8—10 servings

Allergy Warning: Contains MilkContains Other Nuts

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