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PdfMake the dressing
Combine ⅔ cup sugar, ½ cup apple cider vinegar, 1 clove garlic, 1 t parsley flakes, ½ t oregano, ⅛ t salt, ⅛ t pepper in blender. While processing, gradually add ½ cup veg. oil. Blend until thick. Store extra covered and refrigerated.
Make the roasted walnuts
Coarsely chop 1 cup walnuts.
Heat 3 T unsalted butter in sauté pan over medium high heat, then add walnuts and sauté 5 minutes.
Remove from heat and stir in ¼ cup sugar, ½ t salt, and ½ t pepper.
Toss the salad
Toss 12 cups salad greens, 4 oz of blue cheese or feta, 1 small red onion, sliced.
Add the toasted walnuts and dressing. Serve immediately.