Ingredients
3 tablespoons butter4 cups walnut halves1/4 cup sugar4 bunches romaine, torn16 cups torn leaf lettuce6 cups dried cranberries4 medium sweet yellow peppers, diced4 cups (16 ounces) crumbled feta cheeseCoarsely ground pepper, optionalDRESSING:4 envelopes Italian salad dressing mix2 cups canola oil1 cup balsamic vinegar3/4 cup water
Preparation
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.
