Autumn Salad

Sugared Walnuts:
3 Tbsp butter, melted
1 cup walnuts, chopped
1 Tbsp freshly ground black pepper
1/2 cup sugar
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
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)


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).


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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