Cranberry and Feta Salad with Dijon Vinaigrette

What You Need

1 bag (10 oz.) mixed salad greens

1 cup dried cranberries

1 pkg. (4 oz.) Crumbled Feta Cheese

½ cup walnut pieces, toasted

2 Tbsp. balsamic vinegar

1 Tbsp. honey

1 tsp. Dijon mustard

¼ tsp. ground black pepper

¼ cup extra virgin olive oil

Make It

TOSS greens with cranberries, cheese, and walnuts in a salad bowl.

BEAT vinegar, honey, mustard, and pepper with wire whisk until well blended. Gradually add oil, beating until well blended.

POUR over salad; toss to coat.

Make it a Main Dish

Add 6 oz. of grilled chicken breast.

Serving Suggestion

Serve with a whole-wheat, whole-grain roll.

How to Toast Nuts

Spread walnuts in a single layer on a baking sheet. Bake at 350°F for 5 minutes or until lightly toasted.

Share this recipe with your friends and family!

Lisa Bonner

LisaB has been creating recipes since she learned to cook waaaaay back in the late 70s/early 80s and has written over 50 recipe books! Her fondest memories are hanging out in the kitchen with her Grampa Eddie, helping him to make his famous Jewish Apple Cake. You can find LisaB on Facebook by using #CheesecakeNation and #CookiesAreLife.

Cranberry and Feta Salad with Dijon Vinaigrette