 |
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
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
|
Printed from tasteofhome.com Oct 13, 2008Copyright Reiman Media Group, Inc © 2008 |