It was an easy and light dinner of salad for us tonight. I sliced up fresh red bell pepper instead of the jarred kind and used pecans slightly toasted in a frying pan for a few minutes. I also added in some sliced red potato that I sliced into thin rounds, boiled on the stovetop, let cool, and then tossed into the salad. I also added some onion and capers that I sauteed on medium-high heat in a dab of canola oil until they were crispy.

Crisping the onion strings©EverydayCookingAdventures 2013

My crumbled feta didn’t come in oil so I added a little fancy olive oil and some Herbes de Provence as a replacement. I didn’t measure my feta or salad leaves by the ounce either, I simple used my hands to scoop up what I thought was sufficient. It was a fast dinner, healthy, and actually very refreshing. And I liked my additions of potato, onion crisps, and capers because they added a little extra crunch and sustenance. I would definitely make this salad again. Here’s my salad: #bonappetit

Herb Salad with Feta and Roasted Peppers ©EverydayCookingAdventures 2013

Herb Salad with Feta, Roasted Red Peppers, and Toasted Nuts

From: Bon Appetit, September 2010

Makes 2 Servings
PREP: 20 mins
TOTAL: 20 mins

Ingredients:

• 1.5 ounces herb salad mix
• 1/3 cup coarsely chopped roasted red peppers from jar
• 1/4 cup walnut halves or pecan halves, toasted
• 3 ounce jar feta cheese in oil with herbs and spices
• 1/3 tablespoon red wine vinegar

Directions:
1. Combine herb salad mix, chopped roasted red peppers, and toasted walnuts in large bowl.
2. Drain feta cheese, reserving oil-and-spice mixture from jar. Sprinkle feta cheese over salad.
3. Whisk 3 tablespoons reserved oil-and-spice mixture with red wine vinegar in small bowl. Drizzle dressing over salad and toss to coat thoroughly. Season salad to taste with salt and freshly ground black pepper.