Medley of Nuts Salad

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• Cooking and Prep: 1 h
• Serves: 10
• Contains:

I named this salad after the nuts because they're what makes the salad so amazing. I got this recipe from my friend Simone with these ingredients, but you are free to substitute as you wish. I have a feeling sautéed mushrooms will do very well here. Either way, it’s a huge crowd pleaser!

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Ingredients (12)

Salad

• 10 cups chopped romaine lettuce

• 1 large or 2 medium sweet potatoes, cubed

• 1 6-oz (170-g) package feta cheese, crumbled

• 1/4 cup sliced almonds, skin on

• 1/4 cup cashews

• 1/4 cup walnuts or pecans

• 2 tablespoons sunflower seeds

Dressing

• 1/4 cup Kedem Red Wine Vinegar or other red wine vinegar

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  Kedem Red Wine Vinegar

• 1/4 cup canola oil

• 1/4 cup Bartenura Olive Oil

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  Bartenura Olive Oil

• a squirt Haddar Dijon Mustard

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  Haddar Dijon Mustard

• salt and pepper, to taste

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Start Cooking

Nuts

1. Preheat oven to 350°F (180°C).

2. Place all nuts on a baking sheet. Spray with cooking spray and sprinkle with salt.

3. Bake for 20 minutes, or until golden.

Sweet potatoes

1. Place cubed sweet potatoes on another cookie sheet and spray with cooking spray and season with salt. Bake for 20–30 minutes.

Assembly

1. In a large serving bowl, layer salad starting with romaine lettuce, then the sweet potatoes and feta cheese, then the nuts. 

2. Sprinkle with dressing just before serving.