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Giant Green Salad

"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."
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    85 servings


  • 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.

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