WHAT YOU NEED

  • 1 piece feta cheese (about 8 oz/250 g)
  • 2 tbsp (30 mL) extra virgin olive oil
  • 2 tbsp (30 mL) honey
  • 1 tsp (5 mL) chopped fresh rosemary
  • 1/2 tsp (2 mL) hot pepper flakes
  • 1 pkg (5 oz/142 g) spring mix salad greens
  • 1 cup (250 mL) halved grape tomatoes or chopped tomato
  • 1/2 cup (125 mL) sliced cucumber
  • 1 tbsp (15 mL) red wine vinegar
  • Pinch each of salt and pepper

Marinated Feta Salad

A deep black bowl filled with salad and two large pieces of marinated feta

INSTRUCTIONS

  • Preheat oven to 350° F (180° C).
  • Place feta in a small baking dish.
  • In a small bowl, whisk together oil, honey, rosemary, and chili flakes; reserve half of the mixture. Pour over feta; cover and bake for 20 minutes or until softened and slightly puffed. Uncover and broil for 2 minutes or until light golden. Let cool slightly.
  • Spread salad greens onto serving platter and toss with tomatoes and cucumbers. Using spatula, place feta on top of greens. Whisk vinegar, salt, and pepper into reserved oil mixture and drizzle over salad.

Romaine variation: Substitute 1 large romaine heart, chopped for spring mix.

NUTRITIONAL INFO PER SERVING:

(1/4TH RECIPE)
Calories 280
Protein 10 g
Carbohydrates 15 g
Fat 21 g
Fibre 1 g
Sodium 790 mg
Calcium 343 mg

Dairy Inspiration

Tomato sauce and pasta in a black iron skillet, placed on a wooden table

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