Chopped Salad With Feta and Pine Nuts

5.0(4)

Chopping the lettuce gives this salad a nice texture. I always receive compliments when I serve it. From June 2002 issue of Bon Appetit. The dressing goes well over any tossed salad; chopped or not!

by rochsann·published 2005-01-11

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Servings

8 serving(s)

Total time

20 min

prep 20 min

Calories / serving

317 kcal

Ingredients (12)

serves

1/4 cup red wine vinegarred-wine-vinegar
2 tablespoons balsamic vinegarbalsamic-vinegar
1 tablespoon Dijon mustarddijon-mustard
1 teaspoon dried Italian seasoning
1/2 cup olive oilolive-oil
1 head romaine lettuce, choppedlettuce
4 green onions, chopped tooscallion
1 large red bell pepper, yes,choppedbell-pepper
1 large yellow bell pepper, chopped as wellbell-pepper
1 cup crumbled feta cheesefeta
1 cup pine nuts, toastedpine-nut
2 tablespoons chopped fresh dill or 1/4 teaspoon dried dill (I usually use the dried since I'm tired of chopping.)dill

Instructions (4 steps)

01Whisk first 4 ingrediants in small bowl; and gradually whisk in oil.
02Season to taste with salt and pepper.
03

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Rich recipe — supports nutrition-aware planning.