Emerald Glazed Walnut Topped, Feta Spring Salad
A touch of sweetness from Emerald Glazed Walnuts or Emerald Glazed Pecans balances perfectly with salty feta cheese to make the perfect salad for summer. Add cucumber for a cool crunch. The dressing can be made ahead and stored in the refrigerator, just shake and pour before serving.
9 cups spring salad greens mix
8 ounces feta cheese, cut into ½-inch cubes
1 cup croutons
1 cup sliced red bell pepper
1 cup cherry tomatoes, halved and thinly sliced
1 cup Emerald Glazed Walnuts
- 1 tablespoon white wine vinegar
4 tablespoons extra virgin olive oil
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
4 green onions, thinly sliced
In a large salad bowl gently toss together the spring mix, cheese, croutons, bell pepper and tomatoes. In a small glass jar with a tight fitting lid, combine the vinegar, oil, salt, pepper, and green onions. Shake well. Pour over the salad and toss.
To serve: Divide the salad among 6 plates and garnish with Emerald glazed nuts. Serve immediately.