Claire’s Mixed Green Salad with Feta Vinaigrette

Preparation

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.

Tips

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

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

Exchanges: 1 vegetable, 3 fat

Contributed by: EatingWell.com

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 feta’s subtle, briny notes 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.