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6 Servings
30 Minutes
Allergens
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!
Serves 4 as a main dish, 6-8 as a salad
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.
Place all dressing ingredients in a bowl. Blend with a blender stick until smooth and creamy.
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.
just wondering what i can replace the white wine vinegar with?