This salad is one of my go to salads, especially in the summer. It originated through trying to use up leftovers in the fridge. For the nuts, I buy nuts in bulk, then freeze them. I toast enough in one sitting for several salads and store them in a clean jar in fridge. Nuts burn in a nanosecond. If I had to toast them for every salad I made, I would burn them all the time, because I have too many things happening in the kitchen at dinner time to watch over them. The fresh feta is what makes this salad. I buy an Israeli sheep feta from Central Market. It is more expensive, however, lasts for almost a month in fridge. The texture and creaminess of real feta is worth the extra $$.
4 c. Spring mix, baby greens, butter lettuce (whatever is you like and looks fresh)
1 red pepper, roasted, peeled, seeded and diced
2 Tbl toasted slivered almonds, roughly a small handful
1/4 cup pitted kalmata olives, roughly chopped
1/4 c fresh feta, crumbled
1 green onion, chopped
Pinch of Sea salt
Put greens in salad bowl, top with remaining ingredients.
Dressing:
1/8 cup white wine vinegar
Juice of 1 lemon
1 tsp Dijon mustard
1/2 c. Olive or canola oil
Salt and pepper to taste
Whisk together all ingredients except oil. While whisking, slowly drizzle oil to make an emulsion.
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