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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 85 |
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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. 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 canola oil |
1 cup balsamic vinegar |
3/4 cup water |
Directions:
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 large bowl, whisk the dressing ingredients. Pour over salad and toss to coat. Sprinkle with sugared walnuts. Yield: 85 servings.
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