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Green Salad with Walnuts and Feta

3 cups mixed salad greens
2 Tbsp. olive oil
1 Tbsp. balsamic vinegar
1 Tbsp. Halladay's Garlic Tomato Basil Seasoning
cup toasted walnuts
2 Tbsp. feta cheese

Just before serving, toss greens with olive oil, vinegar and seasoning; salt and pepper to taste. Top with walnuts and cheese.

SIMILAR RECIPES

Zucchini and Pasta Salad

1 lbs. small zucchini, thinly sliced
1 (12 oz.) box pasta of choice, cooked and cooled
2 cups cherry tomatoes, halved
cup Kalamata olives, halved
1 cup crumbled feta cheese
cup slivered almonds or walnuts, toasted (optional)
⅓ cup olive oil
3 Tbsp. lemon juice
1 to 2 Tbsp. Halladay's Garlic Tomato Basil Seasoning

Combine all ingredients; salt and pepper to taste. Let chill.

Greek Pasta Salad

1 lb. pasta, cooked, drained and cooled
1 cups feta cheese, crumbled
1 package cherry tomatoes, halved
1 cucumber, diced

Dressing:
cup olive oil
cup red wine vinegar
2 tsp. Halladay's Garlic Tomato Basil Seasoning
2 tsp. Halladay's Wood Fired Pizza blend

Combine all ingredients, reserving half the dressing. Chill until ready to serve, adding remaining dressing just before serving.

Balsamic Chuck Roast

Balsamic Chuck Roast

1 package Halladay's Garlic Tomato Basil Seasoning
3 lbs. boneless beef chuck roast
2 Tbsp. olive oil
1 onion, sliced
1 cup red wine
1/3 cup balsamic vinegar
1 (14.5 oz.) can beef broth
1 small bag baby carrots
2 medium potatoes, cut into 1-inch pieces
1 (14.5 oz.) can crushed tomatoes
3 Tbsp. cornstarch

Combine all ingredients except cornstarch in a large slow cooker. Cook on low 7-8 hours or on high for 4-5 hours. Mix cornstarch with cup cold water and add 15 minutes before cooking is complete.

Brussel Sprouts with Italian Balsamic Glaze

Brussel Sprouts with Italian Balsamic Glaze

1 lb. Brussel sprouts, trimmed of ends and halved
3 Tbsp. olive oil
cup balsamic vinegar
1 tsp. Halladay's Garlic Tomato Basil Seasoning

Preheat oven to 400F. Toss Brussel sprouts with oil and season with salt and pepper; pour on a roasting pan. Roast 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Remove from oven. In a small saucepan, combine vinegar and seasoning. Bring to a boil, reduce heat to medium-low and simmer until slightly thickened, about 5 minutes. Drizzle over Brussel sprouts and serve.