Giant Green Salad Recipe

Giant Green Salad Recipe photo by Taste of Home

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"I tried this refreshing salad at a friend's house and couldn't wait to have the recipe," says Rebecca Cook Jones, a field editor from Henderson, Nevada. "it makes a beautiful presentation for winter holidays, too."

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Giant Green Salad Recipe

Prep/Total Time: 30 min.

Yield: 85 Servings

30 30

Ingredients

3 tablespoons butter
4 cups walnut halves
1/4 cup sugar
4 bunches romaine, torn
16 cups torn leaf lettuce
6 cups dried cranberries
4 medium sweet yellow peppers, diced
4 cups (16 ounces) crumbled feta cheese
Coarsely ground pepper, optional
DRESSING:
4 envelopes Italian salad dressing mix
2 cups canola oil
1 cup balsamic vinegar
3/4 cup water

Directions

In a large heavy skillet, melt the butter. Add walnuts; cook over medium heat until toasted, about 4 minutes. Sprinkle with sugar; cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool.
Meanwhile, in several large salad bowls, combine the romaine, lettuce, cranberries, yellow peppers, cheese and pepper if desired. In a large bowl, whisk the dressing ingredients. Pour over salad and toss to coat. Sprinkle with sugared walnuts. Yield: 85 servings.

Originally published as Giant Green Salad in Taste of Home June/July 2005, p8