Printable | Taste of Home

Giant Green Salad

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 vegetable oil
1 cup balsamic vinegar

Printed from tasteofhome.com Oct 13, 2008

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Giant Green Salad cont.

3/4 cup water

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 jar with a tight-fitting lid, combine the dressing
ingredients; shake well. Drizzle over salad and toss to coat.
Sprinkle with sugared walnuts.

Yield: 85 servings.