- 2 tablespoons butter
- 1 cup walnut halves
- 1 tablespoon sugar
- 1/8 teaspoon pepper
- 5 cups torn romaine
- 5 cups torn red leaf lettuce
- 1 medium red apple, chopped
- 1 green apple, chopped
- 1/2 cup crumbled feta cheese
- DRESSING:
- 6 tablespoons white wine vinegar
- 2 tablespoons finely chopped onion
- 1 1/2 teaspoons Dijon mustard
- 2 garlic cloves, minced
- 1/2 teaspoon sugar
- 1/4 teaspoon dried oregano
- 1/8 teaspoon salt
- 1/8 teaspoon dried parsley flakes
- 1/8 teaspoon pepper
- In a small skillet, melt the butter over medium heat. Add the walnuts; sprinkle with sugar and pepper. Stir until well coated. Spread onto a baking sheet. Bake at 350 degrees F for 15 minutes or until lightly browned, stirring every 5 minutes. Cool on a wire rack.
- In a large bowl, combine romaine, red lettuce, apples and feta cheese; set aside. In a blender, combine the dressing ingredients; cover and process until blended. Drizzle over salad; toss to coat. Sprinkle with sugared walnuts.