Feta & Walnut Salad

Makes 4 to 6 servings

5-oz. pkg. mixed salad greens

3/4 c. dried cranberries

1/2 c. crumbled feta cheese

1/2 c. chopped walnuts, toasted

2 T. balsamic vinegar

1 T. honey

1 t. Dijon mustard

1/4 c. olive oil

Toss greens, cranberries, feta cheese and walnuts together in a large bowl. In a small bowl, whisk vinegar, honey and mustard until well blended; gradually add oil, whisking until combined. Pour over salad and toss to coat.

Use bread bowls to serve up sides, salads or soups this harvest season. Simply hollow out a few small round loaves of bread and fill.