By: EatingWell

Servings: 6

Yield: 6 servings, about 1 1/2 cups each

Total Time: 15 minutes

Prep Time: 15 minutes

Recipe Description:

This salad was inspired by one served during the peak of summer at Claire’s
Restaurant & Bar in Hardwick. Chef Steven Obranovich of Claire’s
likes the soft crumbly sheep’s-milk feta for this recipe. He cautions
that the subtle briny notes of feta can sometimes be overpowered by too
much lemon or an olive oil that’s too fruity. Saltiness varies from
feta to feta too. Add the ingredients a little at a time and taste as
you go.

Recipe Ingredients:

Feta Vinaigrette

1. 3 tablespoons sunflower oil or canola oil
2. 3 tablespoons extra-virgin olive oil, preferably mild-flavored
3. 1/4 cup finely crumbled feta cheese
4. 1 tablespoon cider vinegar
5. 1 tablespoon red-wine vinegar
6. 2 teaspoons lemon juice, or to taste
7. 1 teaspoon freshly ground pepper, or to taste
8. 1/4 teaspoon salt, or to taste

Salad

1. 8 cups lightly packed mixed salad greens or arugula, any tough stems removed
2. 2 cups sliced cucumbers
3. 1 1/2 cups cherry tomatoes, halved
4. 5 radishes, thinly sliced
5. 1/4 cup very thinly sliced red onion

Recipe Steps:

1. To prepare vinaigrette: Place sunflower (or canola) oil, olive oil, feta,
   cider vinegar, red-wine vinegar, lemon juice, pepper and salt in a
   blender and puree until combined. Adjust seasoning with additional
   lemon juice, salt or pepper, if desired.
2. To prepare salad: Toss greens (or arugula) in a large bowl with half the vinaigrette.
   Mound on a large platter. Arrange cucumbers, tomatoes, radishes and
   onion on top of the greens. Drizzle the remaining vinaigrette over the
   salad.

Recipe Nutrition:

Per serving:
165 calories; 16 g fat (3 g saturated fat, 7 g mono unsaturated fat); 6
mg cholesterol; 6 g carbohydrates; 3 g protein; 3 g fiber; 189 mg
sodium; 415 mg potassium

Nutrtion Bonus: Vitamin A (50% daily value), Vitamin C (35% dv), Folate (23% dv).

1/2 Carbohydrate Servings

Exchanges: 1 vegetable, 3 fat