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Tear iceberg lettuce and place in bowl.
Melt a pat of butter in a saucepan over medium low heat.
Add walnuts and cook until glazed and browned. Stir constantly and remove from heat when ready so walnuts do not burn.
Chop basil and red onion in very thin slices.
Add onion to salad.
Add walnuts to salad.
Add bacon to salad.
Add apples to salad.
Add feta and basil to salad.
Lightly drizzle raspberry vinaigrette over salad and lightly toss. Serve and enjoy!