1 head romaine lettuce, chopped, washed and dried
1 c white balsamic vinaigrette dressing (recommended: Girard's)
1/2 c dried cranberries
1 c toasted walnuts *(recipe to follow)
1/4 c crumbled feta cheese
Place lettuce in large bowl and add feta. Pour dressing over and toss well. Dived between 4 salad plates and top with cranberries and walnuts. Serves 4.
Toasted Walnuts
1 c shelled walnuts
3 T walnut oil
Over medium-high flame, heat walnut oil for 3 minutes in medium skillet. Add walnuts and toast 3-5 minutes, stirring frequently. Remove walnuts to paper towel to drain and allow to cool.
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