Rosemary-Feta Salad

Ingredients

• ½ pound feta cheese, preferably sheep’s-milk
• 1 cup blueberries, or 1/2 pound seedless black grapes that have been halved
• 2 tablespoons fresh rosemary leaves
• 2 tablespoons extra-virgin olive oil
• Freshly ground black pepper to taste
• 4 ounces mesclun
• 2 tablespoons raspberry vinegar

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    248 calories; 19 grams fat; 9 grams saturated fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 1 gram dietary fiber; 8 grams sugars; 8 grams protein; 50 milligrams cholesterol; 528 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Cut the feta cheese into 1/2-inch cubes, and place in a bowl. Toss gently with the blueberries or grapes, the rosemary and the olive oil. Season liberally with freshly ground black pepper.
2. In a separate bowl toss the mesclun with the vinegar, and divide it among 4 salad plates. Spoon the feta cheese mixture onto each serving of mesclun.