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  • Prep Time
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  • Cook Time
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  • Servings
    2 large salads or 4 small side salads

Butter Lettuce Salad with Feta, Strawberries, Toasted Walnuts & Balsamic Vinaigrette

Main Ingredients: Vegetables

Yield: 2 large salads or 4 small side salads

Photo and Recipe courtesy of Food for My Family, Shaina Olmanson

Ingredients

  • 1/4 c. walnuts
  • 2 tablespoons maple syrup
  • 1/4 c. raspberry balsamic vinegar
  • 1/2 tsp. kosher salt
  • 1/4 tsp. white pepper
  • 1/2 c. extra virgin olive oil
  • 6 ounces feta cheese, crumbled
  • 6 strawberries hulled and thinly sliced
  • 3 cups butter lettuce, torn into 2-inch pieces

Directions

  1. Preheat oven to 350° F. Toss walnuts with 1 tablespoon maple syrup in small bowl. Arrange in a single layer on parchment-lined baking sheet and bake for 5 to 10 minutes, until syrup is bubbling. Remove from oven and cool.
  2. In small bowl or dish, combine remaining maple syrup, raspberry balsamic vinegar, kosher salt and white pepper. Slowly, while whisking, pour in extra virgin olive oil until incorporated.
  3. To serve, toss butter lettuce, strawberries, green onions, feta cheese and walnuts together. Dress with vinaigrette. Remaining dressing can be stored in refrigerator.

Note:

  1. If you can't find raspberry balsamic vinegar, make your own by combining 1 tablespoon raspberry preserves with enough balsamic vinegar to make 1/4 cup.

Nikos® Products Used in this Recipe:

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