Butter Lettuce Salad with Feta with Walnuts and an Olive Oil Lemon Dressing



  • Walnuts, chopped (1/2 cup)
  • Heads of butter lettuce, rinsed and spun dry (2)
  • Kosher salt
  • Shallot vinaigrette (1/3 cup)
  • Feta cheese, crumbled (1 cup)
  • Pomegranate seeds to sprinkle on top of the salad (if pomegranates are not in season, use cranberries or cherries)
  • Finely chopped Italian parsley (2 Tb.)


1) Toast the walnuts by placing them in a small dry frying pan. Turn heat to medium, and toss and shake the nuts back and forth until they have browned and released oils (4-5 minutes). Do not burn walnuts. Place in small bowl, set aside

2) Place butter in small salad bowl

3) Sprinkle salt over lettuce. Pour 5 tablespoons of dressing over lettuce, gently toss.

4) Evenly distribute lettuce. Garnish with feta, pomegranate seeds, parsley, walnuts.

5) Serve with bread

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