LOCATION: Recipes >> Salad Recipes >> Rasp Feta Walnut
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Rasp Feta Walnut
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Raspberries, Feta Cheese and Toasted Walnut Salad
2 shallots, finely chopped
1 tablespoon Dijon-style mustard
1/4 cup raspberry vinegar
2 tablespoons balsamic vinegar
2 tablespoons honey
2 tablespoons fresh orange juice
1 cup olive oil
1/2 cup walnuts
4 cups assorted baby greens, washed and dried
2 ounces feta cheese, crumbled
1 cup fresh raspberries
Preheat oven to 350 degrees. To make raspberry vinaigrette, in
medium bowl combine shallots and mustard with vinegars. Add honey
and orange juice and whisk to blend. Drizzle in olive oil and whisk
until blended. (Makes 1 3/4 cups vinaigrette.) Place walnuts in
shallow pan and toast in preheated oven 15 minutes. Let cool and
chop roughly. In large salad bowl, toss baby greens with 1/2 cup
of the raspberry vinaigrette, or to taste.
Divide greens among four plates and top with crumbled feta cheese,
fresh raspberries and toasted walnuts. Makes 4 servings.
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