Instructions: Warm the walnuts in a small non-stick skillet over medium heat. Sprinkle with salt and pepper. When warm and toasted, sprinkle with butter buds; stir. Drizzle with honey. Stir to coat. Remove from the heat and add the salad dressing. Combine. Set aside to cool.

In a Salad Bowl combine the walnuts, onion, black beans, garlic, cherry tomatoes, and fresh herbs. Stir to combine. Sprinkle the salad with garlic salt and the crumbled feta. Do not stir. Cover loosely, and set aside.

Rinse the romaine. Dry. Tear into bite sized pieces. Add to the salad, layering the lettuce on top. Sprinkle the lettuce with Creole Seasoning blend. Cover loosely; let stand 10 minutes at room temperature. Stir before serving with warmed bread.

TIPS: herbs - lemon thyme, basil, oregano, rosemary

NOTES : Serve a treat for lunch or light dinner. The lemon thyme is a must:it was a nice surprise to stumble upon a little bite. The chopped ingredients all went together very nicely. Make enough.

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