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LOW-CAL WEEK: HERB SALAD WITH FETA, ROASTED RED PEPPERS AND TOASTED NUTS

We could all stand to eat better. Couldn't we? This week, we'll share recipes that taste good but not because they're packed with calories. Today's recipe was published in this month's Bon Appetit magazine.

INGREDIENTS

1 5-oz. container herb salad mix

1 cup coarsely chopped roasted red peppers from jar

1/2 cup walnut halves or pecan halves, toasted

1 10.5-oz. jar feta cheese in oil with herbs and spices

1 tablespoon red wine vinegar

DIRECTIONS

Combine herb salad mix, chopped roasted red peppers, and toasted walnuts in large bowl. Drain feta cheese, reserving oil-and-spice mixture from jar. Sprinkle feta cheese over salad. Whisk 3 tablespoons reserved oil-and- spice mixture with red wine vinegar in small bowl. Drizzle dressing over salad and toss to coat thoroughly. Season salad to taste with salt and freshly ground black pepper. Divide salad among six plates and serve.

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