Favorite House Salad Recipe

salad with almonds, dried cherries, and feta in a wood bowl

This mixed green salad with dried cherries and feta is inspired by my favorite house salad from Sturkey's restaurant in West Chester, OH.

Course Salad

Cuisine American

Prep Time 5

Total Time 5

Servings

Calories 151kcal

Author Amee

Equipment

1 Large salad bowl

Ingredients

8 oz mixed artisan greens you can use spring mix or butter lettuce here
½ cup dried cherries
4 oz feta cheese crumbled
¼ cup sliced almonds lightly toasted
creamy balsamic dressing to taste
coarse salt & freshly cracked pepper to taste

Instructions

Rinse greens and run through a salad spinner until thoroughly dry.
Place the greens in a large salad bowl and top with crumbled feta and dried cherries.
Place the sliced almonds in a dry skillet and toast for 4-5 minutes over medium heat, stirring constantly, until they begin to smell fragrant and turn very lightly golden. Remove from the pan immediately and pour on top of the salad.
Toss with creamy balsamic dressing or serve it on the side. Season with freshly cracked pepper and a sprinkling of coarse salt.

Notes

Cheese tip– The best cheese on this salad is feta, but if you’d prefer a milder cheese, try halloumi, Parmesan, or goat cheese. Greek feta is traditionally made with sheep's milk or a combination of sheep's milk and goat's milk. Feta made in the United States is usually made with cow's milk. Classic Greek feta has a very strong flavor, but feta made in the U.S. has a more mild flavor profile. I personally prefer it, but go with your favorite type of cheese here.

More Tips:

Be sure to dry the lettuce leaves thoroughly, so they stay crisp. If you don’t have a salad spinner, lay the leaves in a single layer on a paper towel or clean dish towel, then roll the leaves up in the towel, applying very light pressure. Unroll the towel, and you’re all set.

Be careful not to burn the almonds. Once they hit the hot pan, they will toast up very quickly, so be sure to stir constantly and do not leave the pan unattended.

You can also toast the almonds in the oven by spreading them on a cookie sheet and baking at 350°F for 10-12 minutes or until golden.

Nutrition