Giant Green Salad Recipe

5 1 2
Giant Green Salad Recipe
Giant Green Salad Recipe photo by Taste of Home
Publisher Photo

Giant Green Salad Recipe

Read Reviews
5 1 2
Publisher Photo
"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."
MAKES:
85 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
85 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

  • 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
  1. 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.
  2. 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.
Originally published as Giant Green Salad in Taste of Home June/July 2005, p8

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HBcook User ID: 2966570 138910
Reviewed Dec. 3, 2008 Edited Oct. 19, 2016

"Great salad. You can add more of less of the salad ingredients to your liking."

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