APPLE-FETA SALAD

2 tbsp butter

1 cup walnut halves
1 tbsp Splenda Granulated
1/8 tsp black pepper
5 cups torn romaine lettuce
5 cups torn red leaf lettuce
1 medium-sized red apple, chopped
1 medium-sized green apple, chopped
1/2 to 1 cup crumbled feta cheese

In a small skillet, melt butter over low to medium heat; add walnuts and sprinkle with the Splenda and pepper. Stir until well coated. Spread out on a baking sheet and bake at 350 degrees for 15 minutes or until lightly browned. Stir every 5 minutes. Cool on a wire rack.

In a large bowl, combine the romaine and red lettuce, apples, and feta cheese; set aside while you make the following dressing:

6 tbsp olive oil
2 tbsp white wine vinegar
2 tbsp finely chopped onion
1 1/2 tsp Dijon mustard
2 garlic cloves, minced
1/2 tsp Splenda Granulated
1/4 tsp dried oregano
1/8 tsp salt, optional
1/8 tsp dried parsley flakes
1/8 tsp black pepper

Combine all dressing ingredients in a blender, cover and process until blended. Drizzle over the salad; toss to coat. Sprinkle the walnuts over the salad.

Yield: 12 servings

I have had this recipe around 20 years. The recipe and photo were saved from an old TOH.