Servings: 4

For the Cashew Feta: subheading: For the Cashew Feta:
1 cup cashews 1 cup cashews
2 tablespoons EVOO 2 tablespoons EVOO
¼ cup fresh lemon juice ¼ cup fresh lemon juice
2 tablespoons red wine vinegar 2 tablespoons red wine vinegar
2 teaspoons dried oregano 2 teaspoons dried oregano
1 cloved minced garlic 1 cloved minced garlic
⅛ teaspoon salt ⅛ teaspoon salt
⅛ ground pepper ⅛ ground pepper
 
For the Salad: subheading: For the Salad:
2 heads of romaine lettuce 2 heads of romaine lettuce
2 cups diced tomatoes 2 cups diced tomatoes
2 cups diced cucumber 2 cups diced cucumber
1 cup katamala olives 1 cup katamala olives
½ cup diced red onion ½ cup diced red onion

Prep for the Cashew Feta: subheading: Prep for the Cashew Feta:
In a small pot, submerge the cashews in water, cover and bring to a boil. Remove the lid and let boil for 30 minutes.
Drain the cashews and place them in a bowl. Mash lightly with a fork. Break into chunks . Mix in the other ingredients and seal tightly in a container. Seal tightly and refrigerate over night.
To Assemble: subheading: To Assemble:
Toss all salad ingredients together and then add the cashew feta.