This is the simplest of individual salads - and the way we do salad at our house!
The topping adds just the right amount of color and flavor, not to mention that anything with cranberries and walnuts has to be good! The topping uses lower-carb glazed walnuts to mollify a little guilt.
Topping should be made ahead of time and used from storage!
Cut lettuce into 1/2" slices and distribute evenly into 4 salad bowls
Dice onion and distribute evenly into each salad bowl
Dice tomato and distribute evenly into salad bowls
Add 2 tbsp. topping to each salad
Top with crumbled feta cheese
Add salad dressings of choice
Preheat oven to 170°F
Cover a cookie sheet with parchment paper
Heat water in a 1-quart saucepan to simmer and remove from heat
Add sweetener and stir to dissolve
Add walnuts and stir to coat completely
Spread walnuts on cookie sheet and mix in cranberries
Place in oven for about 20 minutes (longer if needed) to dry mixture
Vacuum-seal in half-pint canning jars or pint vacuum bags
Alternately, divide topping into sandwich bags and store in refrigerator
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