Nectarine-Feta Tossed Salad

 

• 

• Cooking and Prep: 30 m
• Serves: 6
• Contains:

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!

READ MORE

Ingredients (20)

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

• 3 tablespoons Bartenura Olive Oil

  X

  

  Bartenura Olive Oil

• 2 tablespoons water

• 1 and 1/2 tablespoons Kedem White Wine Vinegar

  X

  

  Kedem White Wine Vinegar

• 2 tablespoons finely chopped onion (I prefer red onion, so the dressing is pastel pink in color)

• 1 and 1/2 teaspoons Haddar Dijon Mustard

  X

  

  Haddar Dijon Mustard

• 2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic

  X

  

  Gefen Frozen Crushed Garlic

• 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

Save To Recipe Box Select All IngredientsDeselect All Save To Shopping List

Start Cooking

Prepare the Salad

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

Tip:

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