- 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
- 4 envelopes Italian salad dressing mix
- 2 cups canola 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 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
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