Salads:

Festive Tossed Salad

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Ingredients

1 cup coarsely chopped walnuts
3 tablespoons butter
1/4 cup sugar
1 teaspoon coarsely ground pepper
1/4 teaspoon salt
12 cups torn mixed salad greens
3/4 cup dried cranberries
4 ounces crumbled feta or blue cheese
Dressing:
1/4 cup red wine vinegar or cider vinegar
1/4 cup olive oil
1/2 cup loosely packed fresh parsley springs
1/4 cup chopped red onion
2 garlic cloves, peeled
1 tablespoon sugar
1/2 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon pepper

Instructions

In a skillet, cook and stir walnuts in butter until toasted, about 5 minutes. Remove from heat; stir in the sugar, pepper and salt. In a salad bowl, toss the greens, cranberries, cheese and walnuts. Put dressing ingredients in a blender or food processor, cover and process until smooth. Drizzle desired amount over salad; toss to coat. Serve immediately. Refrigerate leftover dressing. Yield: 12 servings.

Marion Elizabeth Erickson
Rock Island