1 5-ounce container herb salad mix

1 cup coarsely chopped roasted red peppers from jar

1/2 cup walnut halves or pecan halves, toasted

1 10.5-ounce jar feta cheese in oil with herbs and spices

1 tablespoon red wine vinegar



Combine herb salad mix, chopped roasted red peppers, and toasted walnuts in large bowl.

Drain feta cheese, reserving oil-and-spice mixture from jar.

Sprinkle feta cheese over salad.

Whisk 3 tablespoons reserved oil-and- spice mixture with red wine vinegar in small bowl.

Drizzle dressing over salad and toss to coat thoroughly.

Season salad to taste with salt and freshly ground black pepper.

Divide salad among plates and serve.