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Recipe by Brynie Greisman

Nectarine-Feta Tossed Salad

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Dairy Dairy
Easy Easy
6 Servings
Allergens

Contains

- Dairy - Tree nuts

When I first tested this recipe and served it as a light supper (during a heat wave when nobody was in the mood of eating!), I estimated it would feed 6–8 people. It was so good that three of us finished the entire bowl. It’s a combination of sweet, salty, crunchy, and soft, and the dressing and topping are literally bursting with flavor. I know what you’re making for lunch or supper today!

Ingredients

Salad

  • 1 (16-oz./450-g.) bag shredded romaine lettuce

  • 2 firm nectarines, sliced

  • 1/2 large green apple, unpeeled, and cubed

  • 4 ounces (110 grams) crumbled feta cheese (I used 5%)

Dressing

  • 1 rounded teaspoon sugar

  • 1/8 teaspoon oregano

  • 1/4 teaspoon dried parsley flakes

  • salt, to taste

  • pepper, to taste

Crunch

  • 1 tablespoon butter

  • 1/2 cup pecan halves or pieces

  • 1/2 tablespoon sugar

  • salt, to taste

  • pepper, to taste

Directions

Prepare the Salad

1.

Prepare the crunch: In a small skillet, melt the butter over medium heat. Add the nuts, and sprinkle with sugar, salt, and pepper. Stir until well coated. Reduce heat and continue toasting for approximately 8 minutes, stirring occasionally. Remove from heat and set aside.

2.

Place all dressing ingredients in a bowl. Blend with a blender stick until smooth and creamy.

3.

Combine all salad ingredients in a large bowl. Drizzle dressing over salad right before serving. Toss together. Sprinkle with seasoned pecans.

Tips:

Place feta cheese in the freezer for half an hour before crumbling. It will be easier to crumble.

Prepare the Salad

Serves 4 as a main dish, 6-8 as a salad

Nectarine-Feta Tossed Salad

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fr
10 months ago

just wondering what i can replace the white wine vinegar with?