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| Photo by Taste of Home |
I should note that I did change up the dressing from what the recipe specifies. I was working from the recipe in an older Taste of Home magazine, and it called for 6 tablespoons of olive oil and only 2 tablespoons of vinegar. [The recipe as printed on the web site calls for no oil and 6 T. of vinegar, which was too tart for several reviewers.] I also thought 6 T. of oil sounded like too much in the magazine recipe, and 2 T. vinegar sounded like too little. So, I used 3 tablespoons of olive oil, and 4 tablespoons of vinegar. I also used dried minced onion (about 2 teaspoons) and dried minced garlic (about a half teaspoon) and skipped the blender, just shaking the dressing up in a jar and making it a bit ahead of time so the dried ingredients would soften. It just seemed easier to me, and the dressing came out perfectly.
The candied, peppered walnuts are a terrific part of the recipe and they are so easy to make. I think this salad would also be good with blue cheese rather than feta, and I would like to experiment with different apple varieties like Ginger Gold or Honeycrisp.
This salad was absolutely delicious and there were just a few tablespoons left in the huge bowl when the potluck was over. I'll be making this again (probably several times) during apple season. It's a keeper!
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